Fettuccine with Lemon Vodka Sauce

ingredients

4 quarts water
2 tbsp kosher salt
1 pound fettuccine
2 large lemons, rind washed
1 c heavy cream
1/4 c vodka (high quality)
1/2 tsp fresh ground black pepper
3/4 c Parmesan, freshly shaved
1 1/2 c fresh asparagus (only top halves of stalks and heads)

directions

Bring water to a boil. Add the salt and cook until al dente, 8-10 minutes. Cook asparagus until done. While pasta cooks, prepare the sauce. Grate the rind of one lemon. Roll both lemons to soften, halve, and juice. Combine cream and vodka in skillet and simmer for 5 minutes. Add lemon juice and rind and cook for one minute, stirring. Drain pasta, add sauce, asparagus, and salt. Add Parmesan.

Source: Marie Parker