Fettuccine Alfredo with Asparagus

Ingredients:

• 8 oz. uncooked fettuccini
• 1 tsp. virgin olive oil
• 1/2 lb. fresh asparagus, cleaned, trimmed and cut into 1-2 inch pieces
• 3/4 sea salt
• 1/2 tsp. black pepper
• 1 tsp. grated lemon zest
• 2 tsp. lemon juice
• 1 tbsp. butter
• 1 tbsp. vodka
• 6 minced garlic cloves
• 2 oz. cream cheese
• 1/4 cup milk
• 2 oz grated Parmesan Cheese
• 2 tbsp. chopped chives

Directions:

1. Cook pasta according to package directions, drain reserving 1/4 cup of the water - set aside.
2. Heat a large skillet over medium-high. Add oil, asparagus, salt, pepper and saute about 6 minutes - do not overcook the asparagus - keep it crispy
3. Add zest and juice and toss - set aside.
4. Melt butter, add vodka and garlic - cook 1 minute
5. Add cream cheese, when smooth - add milk.
6. Stir in the Parmesan cheese, reserved pasta water.
7. Stir in the asparagus, pasta and make sure all is mixed well.
8. Cover with chives and serve.