Fettuccine with Asparagus Ribbons and Lemon Creme Fraiche

Instructions

Cut the 2-inches of the tips off the asparagus cutting diagonally into ½-inch pieces.  Bring a pot of salted water to a boil and boil the asparagus until almost tender and bright green, 2 minutes.  Drain immediately.

With the remaining asparagus spears, shave as much of the asparagus as you can with a vegetable peeler and reserve the shavings in a bowl.    With the remaining centers of the asparagus, cut them coarsely and place them in a saucepan with the chicken stock.  Place over medium heat and simmer until the asparagus is very tender and pale colored and ½ cup of the chicken stock remains, 15 to 20 minutes.

In a small bowl, combine the crème fraiche, lemon zest, lemon juice and season with salt.  Reserve.

Bring a large pot of salted water to a boil.  Add the pasta and cook until al dente, 2 to 4 minutes.  Drain immediately and place in a large bowl.  Add the shaved asparagus, cooked asparagus tips, chicken stock and a handful of the Grana Padano.  Toss together. 

Serve immediately garnished with a sprinkling of the Grana Padano and a dollop of the crème fraiche.  Serve the remaining Parmigiano separately at the table.

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