• 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


  1. Shave asparagus stalks into long ribbons with a vegetable peeler.
  2. Boil pasta in salted water. Cook according to package instructions.
  3. Meanwhile in a pan, sauté shallots and garlic in olive oil until translucent. Season with pinch of thyme, salt, and pepper.
  4. 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.
  5. Drain pasta and toss in the sauce.
  6. Serve with a squeeze of lemon for freshness and sprinkle freshly grated parmesan.