Asparagus Fettuccine

A nice way to serve spring asparagus through this beautiful dish. This recipe incorporates asparagus in two ways: blended into a smooth sauce that's tossed with fettuccine, and sauteed in bite size pieces that is stirred into the dish just before serving.

Ingredients:
5 Tbs. olive oil, divided
5 cloves garlic, minced
2 lb. asparagus, trimmed and sliced diagonally into 1-inch pieces
3 Tbs. fresh lemon juice
1/4 tsp. freshly ground black pepper
8 oz. fettuccine
1 Tbs. grated lemon zest

Method:
1. Heat 2 Tbs. oil in skillet over medium heat. Add garlic and saute 2 minutes, until golden. Stir in asparagus, and season with salt. Saute 2 minutes, then cover skillet, cook for 5 minutes until asparagus is bright green and just tender. Transfer half of asparagus to plate and set aside.

2. Cook remaining asparagus 1 minute more, then transfer to food processor. Add lemon juice, pepper, and remaining oil. Blend until sauce is smooth.

3. Cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Return pasta to pot, and toss with asparagus sauce, reserved cooking water, and lemon zest. Stir in reserved asparagus, and season with salt and pepper. Serve immediately.