FETTUCCINE AND ASPARAGUS RIBBONS WITH LEMON CREME

FETTUCCINE AND ASPARAGUS RIBBONS WITH LEMON CREME image

Categories Pasta

Yield 6 Servings

Number Of Ingredients 10

2 pounds fresh asparagus
Salt
2 cups homemade chicken stock
1 cup crème fraiche
1 tablespoon freshly grated lemon zest
1 tablespoon lemon juice
1 cup finely grated Parmesan
Pinch of Saffron Threads
1/2 teaspoon Fennel Pollen
1 pound fresh homemade fettuccine

Steps:

Break off woody lower portions of asparagus and discard. Cut the 2-inches of the tips off the asparagus cutting diagonally into ½-inch pieces. Bring a pot of salted water to a boil and boil the asparagus until almost tender and bright green, 2 minutes. Drain and cool immediately. With the remaining asparagus spears, shave as much of the asparagus as you can with a vegetable peeler and reserve the shavings in a bowl. With the remaining centers of the asparagus, cut them coarsely and place them in a saucepan with the chicken stock. Place over medium heat and simmer until the asparagus is very tender and pale colored and 1 cup of the chicken stock remains, 25 to 30 minutes. In a small bowl, combine the crème fraiche, lemon zest, lemon juice, fennel and saffron and season with salt. Reserve. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 4 minutes. Drain immediately and place in a large bowl. Add the shaved asparagus, cooked asparagus tips, chicken stock and a handful of the Parmigiano. Toss together. Serve immediately garnished with a sprinkling of the Parmigiano and a dollop of the crème fraiche. Serve the remaining Parmigiano separately at the table.