• 1 bunch of asparagus, ends trimmed
  • 1 pound fettuccine
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Pinch of fresh thyme
  • 1 1/2 tablespoons mascarpone cheese
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup Parmesan cheese, for garnish


  1. Shave asparagus stalks into long ribbons with a vegetable peeler.
  2. Boil pasta in salted water.
  3. Cook according to package instructions.
  4. Meanwhile in a pan, sauté shallots and garlic in olive oil until translucent. Season with pinch of thyme, salt and pepper.
  5. Pour a ladle of pasta water into pan and add mascarpone. Stir until dissolved.
  6. Toss asparagus ribbons in the pasta pot just a few minutes before fettuccine is al dente.
  7. Drain pasta and toss in the sauce.
  8. Serve with a squeeze of lemon for freshness and sprinkle of freshly grated Parmesan.