1 shallot (or garlic clove)

3/4 cup of water

2 tbsp extra virgin olive oil

16 asparagus spears

1 pinch sea salt

250 g cooked egg fettuccini

1 tbsp choppped fresh parsley

1/4 cup grated parmesan


  1. Saute finely chopped shallot or garlic in water & oil 1-2 min
  2. Add asparagus spears that have been sliced lengthways
  3. Add a pinch of salt as desired to the asparagus
  4. Cook asparagus to desired tenderness 3-5 min
  5. Cook pasta in salted water as direct on pkg less 1 min
  6. Transfer cooked pasta to pan with cooked asparagus
  7. Cook pasta & asparagus together for additional 1-2 min
  8. Add a little pasta water if needed
  9. Turn off heat add parsley & cheese & serve

Nona Tip: In a blender combine a few cooked asparagus spears, a little of the pasta water, cheese & parsley & 2 tbsp cream. Add this to the pasta with asparagus for a creamier version.