fettuccine (454 g)
bunch asparagus, trimmed, cut into 2-inch pieces (454 g)
almonds with skin on, coarsely chopped (75 ml)
grape tomatoes, halved (375 ml)
butter (75 ml)
lemon juice (30 ml)
lemon zest (5 ml)
coarse salt and freshly cracked black pepper, to taste
Grana Padano cheese, grated (or Parmigiano Reggiano), to taste
arugula sprouts, for garnish, optional (250 ml)
1. In a large sauté pan, over medium heat, lightly toast the chopped almonds until golden. Remove from heat and set aside.
2. In a large pot, boil lots of salted water for pasta. While water boils, in same pan the almonds were toasted, melt butter over medium heat. Let the butter foam. Once it stops foaming it will start to brown. Immediately remove the pan from the heat. Add lemon juice, tomato halves and lemon zest. Remove from heat and set aside.
3. Add fettuccine to water and cook for 7 minutes. Add the asparagus pieces and cook for a further 1 to 2 minutes or until pasta is done al dente (firm to the bite). Drain pasta and asparagus with a splash of pasta water, into pan with brown butter and return to medium heat. Toss to coat, season with salt and freshly cracked black pepper and sprinkle with almonds. Transfer to pasta bowl and sprinkle with cheese and arugula sprouts, if desired.