Spring Asparagus & Lemon Fettuccine

This dish was fantastic! I was browsing Weight Watchers website looking for some inspiration when I stumbled upon this asparagus recipe. John and I decided it was very delicious! Even my twins ate everything on their plate and asked for more. Izzie liked the asparagus more than Maddie, but both ate some of it. I gave them tips since that part is the most tender. The most exciting thing about this recipe is the endless possibilities. For instance, tonight I added some chicken leftover from a roasted chicken I made last night.

Spring Asparagus & Lemon Fettuccine

2 tsp butter

2 tsp olive oil

1 pound(s) asparagus, cut into 1-inch pieces

1/2 tsp table salt

1/4 tsp black pepper

1 large egg(s)

1 cup(s) fat-free half-and-half

1 tsp cornstarch, mixed with 1 tablespoon water

1/4 cup(s) parsley, fresh, chopped

2 tbsp grated Parmesan cheese

1 tbsp lemon zest

2 tbsp fresh lemon juice

• Cook pasta according to package directions; drain and keep hot.
  
• Meanwhile, place butter and oil in a large skillet; melt over medium heat. Add asparagus, sprinkle with salt and pepper and cook, stirring occasionally, until asparagus begins to brown, about 6 minutes; remove from skillet and set aside.
  
  
• In a small bowl, whisk together egg and half and half; add to skillet used to cook asparagus. Place skillet over medium heat; add cornstarch mixture and cook, stirring constantly, until thickened. Remove skillet from heat. Add pasta, asparagus and remaining ingredients to skillet; stir to combine and serve immediately. Yields about 1 1/2 cups per serving. 7 points per serving.
  

-Amanda