Scallop Fettuccine Alfredo with Lemon, Parsley & Sautéed Asparagus

Directions

1. Boil a pot of salted water, then add the pasta and cook until al dente, about 8–10 minutes; drain and set aside.
2. Rinse and pat dry all produce before use.
3. Preheat a skillet over medium‑high heat.
4. Trim the woody ends from the asparagus.
5. Add a thin layer of oil to the hot skillet, season the asparagus with salt and pepper, and cook until bright green and just tender, 3–4 minutes; transfer to a plate and cover to keep warm.
6. Finely grate the Parmesan and place most of it in a small bowl, reserving a small handful for serving.
7. Return the skillet to medium heat and stir in the Parmesan, cream, salt, and pepper until the cheese melts and the sauce is smooth, about 1–2 minutes.
8. Pat the scallops dry and season with salt and pepper on both sides.
9. Add the scallops to the sauce and cook, stirring gently, until they are opaque and cooked through, about 5 minutes.
10. Trim parsley leaves from stems, discard the stems, and finely mince the leaves.
11. Squeeze lemon juice into the sauce, add the drained pasta and the parsley, then reduce heat to low and toss until the sauce thickens, 2–3 minutes more.
12. To serve, divide the pasta and the asparagus between plates, top with the reserved Parmesan, and serve.