Ingredients

  • 375 ml (375 gr) of fettuccine
  • 800 ml (800 gr) of white asparagus
  • A bunch of fresh basil
  • one garlics clove
  • A lemon
  • 100 ml (100 gr) of butter
  • Olive oil
  • Some chunks of Grana padano or Parmesan cheese
  • Pepper
  • 200 ml (200 gr) of Muscalet dry white wine
  • 200 ml (200 gr) of fresh cream
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Preparation

  • Start to wash white asparagus and peel peeler, detailed into small chunks. Keep only tips and high parts. What's left can eventually serves for soups. In a deep pan with 50 ml (50 g) of butter and 15 ml (1 tablespoon) of olive oil.
  • Add finely chopped basil, lemon juice, garlic cloves and pepper. Salt and soak slowly with white wine. Let simmer slowly for 30 minutes while continuously stirring. Add, if necessary, white wine. At the end of cooking, mix sauce with cream.
  • In a casserole, boil 2 L (8 cups) of salted water with a drop of olive oil and set fettuccine for two minutes after boiling again.
  • Drain right away and mix with 50 ml (50 gr) of butter.
  • Lay fettuccine in a plate, asparagus at the center and some parmesan chunks over.

Chef's notes

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