Lemon Pasta With Roasted Asparagus

Directions

1. Wash and dry asparagus. Place stalks in a baking pan large sufficient to hold them in one layer, and gently rub them with 1/2 Tbsp. extra virgin olive oil.
2. Sprinkle 1/4 tsp. salt over the asparagus and bake in a preheated 425 degree oven for 12 to 15 min, depending upon the thickness of the stalks. when cold sufficient to handle, cut into 1/2-inch pcs.
3. In a generous amount of salted boiling water, cook the fettuccine till al dente. Drain, place in a bowl and toss with 1/2 Tbsp. extra virgin olive oil.
4. Pour wine into a large skillet or possibly pan. Add in shallots. Reduce over medium heat to one half. Wash lemons well with soap and water, rinse and dry. Add in grated rind and juice from 2 lemons to the wine. Simmer 2 min.
5. Add in cream. Bring to a boil, then lower heat and add in 1/3 c. cheese, 1/4 tsp. salt and cayenne pepper. Simmer slowly, whisking constantly, about 4 min, or possibly till sauce begins to thicken. Cut cool butter into small pcs and add in to the sauce, cooking 1 minute. Add in asparagus, pasta and 2 Tbsp. cheese. Toss till pasta is thoroughly coated with sauce and heated through.
6. Divide pasta proportionately in heated plates or possibly soup bowls. Sprinkle with grated peel from remaining lemon, chives and mint.