Decadent No Carb Shirataki Fettuccine Alfredo with Asparagus & Lemon

Decadent No Carb Shirataki Fettuccine Alfredo with Asparagus & Lemon

INGREDIENTS

Pasta of your choice (shirataki or homemade or boxed)

1 bunch asparagus

2 tomatoes – diced

8 TBS butter

4 cloves garlic – sliced thin

3 cups heavy cream

2 cups grated Parmesan

1 cup Pecorino Romano

3 oz cream cheese

zest of one lemon

Parsley – chopped for garnish

S&P to taste

Extra Parmesan or Pecorino Romano or grating

DIRECTIONS

Trim the ends of the asparagus as outlined HERE.  Basically, you grasp the spear on each end & bend it until it breaks.  The bottom part will be the tough, inedible part.  Then, cut into 1 inch pieces.  Wrap in a wet paper town & zap in a microwave for a minute or two.  (Alternatively – you could add the raw asparagus to your boiling pasta for the final four minutes.)

Melt the butter in a large pan.  Saute the garlic being careful not to brown it.  Add the heavy cream, 3 cheeses & the lemon zest & heat through until all the cheeses melt & the sauce is creamy.  Add salt & pepper.  

Cook your pasta & drain it.  Add the asparagus to the sauce & warm it through.  Add the pasta to the sauce or mix them in a large serving bowl.  Garnish with diced tomatoes, parsley & lemon wedges & extra cheese for grating.

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