Fettuccini with Asparagus Cream Sauce

4 tablespoons unsalted butter

2 large shallots, minced, about 1/2 cup

4 large cloves garlic, minced

2 cups asparagus, cut in 1-inch pieces

2 cups half-and-half or heavy cream

½

lemon, zested and juiced

⅛

teaspoon nutmeg

1 pound egg fettuccini

3 tablespoons fresh basil, finely chopped, divided

1 cup grated parmesan cheese, divided

Salt and pepper to taste

Melt butter in 10-inch skillet on medium heat. When it begins to froth add shallots, garlic and asparagus; saute until tender. Season with salt and pepper.

Remove pan from heat, add half-and-half then return to heat and bring to a boil. Reduce to simmer and let bubble until it thickens; stir in lemon zest.

Cook fettuccini in salted water until tender. Reserve 1/2 cup pasta water, then drain and return pasta to pot. Add lemon juice, nutmeg and cream sauce; stir well. Add pasta water, 2 tablespoons of the basil and 2 tablespoons of cheese; stir to mix and season with pepper. Garnish with remaining basil and cheese; serve immediately.

Serves four to six.