INGREDIENTS

INSTRUCTIONS

Date:    Mon, 17 Jun 1996 16:55:29 +0100  From:    Elaine Trivett
<mmx900@COVENTRY.AC.UK>  (Adapted from Little Meals by Rozanne Gold,
source Seattle Times)  Wash and dry asparagus.  Place stalks in a
baking pan large enough to  hold them in one layer, and gently rub them
with 1/2 tablespoon olive  oil. Sprinkle 1/4 teaspoon salt over the
asparagus and bake in a  preheated 425 degree oven for 12 to 15
minutes, depending upon the  thickness of the stalks. when cool enough
to handle, cut into  1/2-inch pieces.  In a generous amount of salted
boiling water, cook the fettuccine  until al dente.  Drain, place in a
bowl and toss with 1/2 tablespoon  olive oil.  Pour wine into a large
skillet or pan.  Add shallots.  Reduce over  medium heat to one half.
Wash lemons well with soap and water, rinse  and dry. Add grated rind
and juice from 2 lemons to the wine.  Simmer  2 minutes.  Add cream.
Bring to a boil, then lower heat and add 1/3 cup cheese,  1/4 teaspoon
salt and cayenne pepper.  Simmer slowly, whisking  constantly, about 4
minutes, or until sauce begins to thicken. Cut  cold butter into small
pieces and add to the sauce, cooking 1 minute.  Add asparagus, pasta
and 2 tablespoons cheese. Toss until pasta is  thoroughly coated with
sauce and heated through.  Divide pasta evenly in heated plates or soup
bowls.  Sprinkle with  grated peel from remaining lemon, chives and
mint.  EAT-L DIGEST 17 JUNE 1996  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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