Spring Asparagus and Lemon Fettuccine

Ingredients

2 tsp butter

2 tsp olive oil

1 pound asparagus, cut into 1 inch pieces

1/2 tsp salt

1/4 tsp black pepper

1 large egg

1 cup fat-free creamer, such as fat-free half and half

1 tsp cornstarch, mixed with 1 tablespoon water

1/2 pound uncooked fettuccine, cooked and kept hot

1/4 cup parsley, fresh, chopped

2 Tbsp grated Parmesan cheese

1 Tbsp lemon zest

2 Tbsp fresh lemon juice

Directions

1. Place butter and olive oil in a large skillet; melt over medium heat.

Add asparagus, sprinkle with salt and pepper and cook, stirring

occasionally, until asparagus begins to brown, about 6 minutes;

remove from skillet and set aside. (Note: if using thick asparagus,

peel the bottom of each stalk with a vegetable peeler and then

slice each in half lengthwise to ensure they'll be properly cooked.)

2. Meanwhile, whisk egg and creamer together in a small bowl; add

mixture to skillet used to cook asparagus. Place skillet over

medium heat and add cornstarch mixture, stirring constantly, until

thickened. Add remaining ingredients and asparagus back to pet,

stir to combine and serve immediately. Yields about 1 1/2 cups per

serving. (If desired top with grilled chicken). Makes 4 servings.

*7 WW points per serving (without chicken)