This recipe uses milk instead of cream and cuts down on the parmesian cheese for a waist-friendly alternative to alfredo sauce while still tasting delicious.
bring a large pot salted water to a boil. add the fettuccine and cook over medium-high for 12 minutes or until al dente.
break off the tough ends of the asparagus, discard, and cut the asparagus into one inch segments. place in a sauce pan with about one inch of water and cook for three to four minutes or until barely tender. finely grate one tablespoon of the lemon''s peel, being careful not to get the white bitter part underneath. Juice two tablespoons of lemon juice. whisk the egg and milk in a large sauce pan over medium heat for four to five minutes or until very warm. remove from heat, add parmesian, asparagus, lemon zest, and juice and stir together. add to fettuccine and toss until completely coated.
