Fettuccine With Asparagus Lemon Pine Nuts Mascarpone

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Recipe from fine cooking magazine

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Steps

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Heat the oven to 400f or 450f lightly coat a large , shallow baking dish with olive oil.

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Bring a large pot of salted water to a boil.

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Add the asparagus and blanch until tender but with a slight bite left to it , about 2 minute scoop it from the water with a large slotted spoon , set it in a colander , and run it under cold water to preserve its green color.

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Drain well.

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Keep the water boiling for the pasta.

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In a large skillet , heat the olive oil over medium heat.

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Add the scallions.

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Saut 1 minute to soften.

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Add the asparagus and saut briefly , about 1 minute take the skillet off the heat and add half the zest , the lemon juice , thyme , salt , and pepper.

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Mix well and reserve.

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In a medium saucepan , heat the butter and flour over medium heat , whisking until smooth.

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Cook for 1 min.

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, whisking constantly , to cook away the raw taste of the flour.

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Add the milk and cook , whisking all the while , until it comes to a boil.

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Lower the heat a bit and cook until smooth and light.

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Ingredients

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olive oil, asparagus, scallions, lemons, zest of, lemon, juice of, fresh thyme, salt & freshly ground black pepper, unsalted butter, all-purpose flour, whole milk, mascarpone, grana padano, cayenne, ground allspice, breadcrumbs, fresh fettuccine, pine nuts