1½ lb asparagus
1½ lb egg fettucine
¾ cup butter, unsalted
2 tbsp finely chopped chives
2 tbsp toasted pine nuts
sea salt and freshly ground pepper
freshly grated parmesan
Trim the asparagus and cut in 2 inch lengths. Cook the asparagus in boiling water until tender, about 2 to 3 minutes depending on the thickness. Drain and refresh under cold water. Heat the butter over low heat until it starts to go nutty brown in colour. Add the asparagus to the butter. Bring a large stock pot of water to a boil. Add 1 tbsp of sea salt. Cook the fettucine for 3 to 5 minutes until just tender. Drain the water. Add the butter and asparagus, chives and pine nuts. Season to taste. Return to heat and warm through. Serve and sprinkle with freshly grated parmesan.
Recipe from Lesley Stowe’s website