Fettucine With Asparagus And Lime

I love pasta….any kind and almost in any way. This is easy to make, delightful to eat and you won’t be sorry you tried it.


  • 4 tbsp. butter
  • 1 1/2 cups whipping cream
  • 2 tbsp. lime juice
  • finely grated zest from 4 limes
  • pinch of sea salt and white pepper
  • 1 lb. fresh fettucine
  • 1/2 lb. asparagus trimmed and cut in 1 inch pieces diagonally
  • 1/2 cup freshly grated Asiago cheese

Combine the butter and whipping cream in a heavy skillet. Bring to a boil and add the lime juice and zest. Continue cooking until reduced by one third. Remove from heat and add the salt and pepper.

Bring a large pot of water to the boil and add salt. By using the fresh pasta, add the asparagus at the same time and cook for 2 – 2 1/2 minutes. Drain both.

Reheat the sauce and add the pasta and asparagus, stirring to coat. Add the grated cheese and stir to incorporate. Serve with a wedge of lime, slice of garlic toast, green salad and, of course, a glass of chilled white wine.



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