Meatless Monday (Tuesday, actually)

Fettuccine With Asparagus and Lemon

12 ounces uncooked fettuccine
1 pound asparagus
1 lemon
1 egg
1 cup milk
2 tablespoons grated Parmesan cheese
Salt & pepper

Bring a large pot of salted water to a boil and add the fettuccine. Cook over medium-high heat, stirring occasionally, for 12 minutes, or until al dente. Drain the fettuccine in a colander.

Meanwhile, break the tough ends off the asparagus, discard, and cut the asparagus into 1-inch pieces. Place in a saucepan, add about 1/2 inch of water, and bring to a boil. Cover and cook over medium-low heat for 3 to 4 minutes, or until barely tender.

Finely grate 1 tablespoon of the lemon peel. Be careful to only grate the yellow part; the white pith underneath is bitter. Squeeze 2 tablespoons of juice from the lemon.

Whisk together the egg and milk in a large saucepan. Cook over medium heat for 4 to 5 minutes, or until very warm. Don't let it boil, or it will curdle. Remove from the heat, add the Parmesan cheese, asparagus, lemon zest, and lemon juice, and stir until combined. Add the fettuccine and toss until completely coated. Season with salt and pepper and serve immediately.

Serves 4.


Notes:

• This recipe is from the College Vegetarian Cooking cookbook.
• I was not crazy about this recipe. There seemed to be a lot of liquid in the bottom of the pot and I couldn't get the liquid to coat the fettuccine. I also didn't time our meal quite right so the fettuccine was done early, then we had to re-heat it in the microwave and then it seemed really dry. None of the kids like the recipe either.