Go easy on the carbs with shaved asparagus pasta.
1 bunch of asparagus, ends trimmed
2 shallots, minced
2 garlic cloves, minced
Pinch of fresh thyme
11/2 tablespoon mascarpone cheese
1 pound fettuccine
1/4 cup parmesan cheese (for serving)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt & pepper
Shave asparagus stalks into long ribbons with a vegetable peeler.
Boil pasta in salted water. Cook according to package instructions.
Meanwhile in a pan, sauté shallots and garlic in olive oil until translucent. Season with pinch of thyme, salt, and pepper.
Pour a ladle of pasta water to pan and add mascarpone. Stir until dissolved. Toss in asparagus ribbons just a few minutes before pasta is al dente.
Drain pasta and toss in the sauce.
Serve with a squeeze of lemon for freshness and sprinkle freshly grated parmesan.