1 bunch of asparagus, ends trimmed
2 shallots, minced
2 garlic cloves, minced
pinch of fresh thyme
1½ tbsp mascarpone cheese
1 lb fettuccine
¼ cup parmesan cheese (for serving)
1 tbsp olive oil
1 tbsp fresh lemon juice
salt & pepper
Shave asparagus stalks into long ribbons with a vegetable peeler.
Boil pasta in salted water. Cook according to package instructions.
Meanwhile in a pan, sauté shallots and garlic in olive oil until translucent. Season with pinch of thyme, salt, and pepper.
Pour a ladle of pasta water to pan and add mascarpone. Stir until dissolved. Toss in asparagus ribbons just a few minutes before pasta is al dente.
Drain pasta and toss in the sauce.
Serve with a squeeze of lemon for freshness and sprinkle freshly grated parmesan.