ASPARAGUS WITH LEMON PASTA

10 fresh asparagus stalks, blunt ends cut
1 tablespoon olive oil
1/2 teaspoon salt
12 ounce fettuccine
1 cup dry white wine (non-alcohol substitute: 1/2 water and apple juice)
3 shallots, chopped
3 lemons
1 1/2 cup whipping cream
1/3 cup plus 2 tablespoon finely grated parmesan cheese, divided use
1/8 teaspoon cayenne pepper
4 tablespoon butter or margarine
1 tablespoon minced fresh chives
1 tablespoon minced fresh mint

Preheat oven to 425 degrees F.

Wash and thoroughly dry asparagus. Place stalks in a baking pan large enough to hold them in one layer, and gently rub them with 1/2 tablespoon olive oil. Sprinkle 1/4 teaspoon salt over the asparagus.

Bake in a preheated 425-F degree oven for 12 to 15-minutes, depending upon the thickness of the stalks. Remove from oven and set aside. When cool enough to handle, cut into 1/2-inch pieces.

Fill a large pasta pot with a generous amount of salted water and cook the Fettuccine until al dente. Drain, place in a bowl and toss with 1/2 tablespoon olive oil.

Pour wine into a large skillet or pan. Add shallots and reduce over medium heat to one half the original volume.

Wash lemons well with soap and water to remove wax, rinse and dry. Add grated rind and juice from 2 lemons to the wine. Simmer another 2-minutes.

Add cream to mixture and bring to a boil, then reduce heat and add 1/3 cup cheese, 1/4 teaspoon salt and cayenne pepper. Simmer slowly, whisking constantly, for approximately 4-minutes, or until sauce begins to thicken.

Cut cold butter into small pieces and add to the sauce, cooking another minute.

Add asparagus pieces, pasta and 2 tablespoons cheese. Toss until pasta is thoroughly coated with sauce and heated through.

Divide pasta evenly in heated plates or soup bowls. Sprinkle with grated peel from remaining lemon, chives and mint and serve.

Yield: 4 Servings
Adapted from unknown source