Spring Release Wine Club Recipe
Asparagus Fettuccine

The perfect pairing with our spring wine selection.

INGREDIENTS:

• Kosher salt & freshly ground pepper
• 1 cup gated Parmesan
• 1/2 cup (4 ounces) unsalted butter
• 3 large egg yolks
• 1 pound asparagus
• 8 oz. fettuccine
• 6 slices bacon
• 1/4 teaspoon crushed red pepper flakes
• 1 clove minced garlic
• 1/4 cup fresh parsley leaves, chopped

DIRECTIONS:

1) Bring large pot of water to boil.

2) Mix the Parmesan, egg yolks, 1/2 teaspoon salt and black pepper together in a medium bowl and set aside. 

3) Cut off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.

4) Cook fettuccine according to package directions. Reserve 1/2 cup of pasta water, then drain.

5) While fettuccine is cooking, cook bacon in a large skillet over medium-high heat until crisp. Drain off all but 2 tablespoons of bacon fat from skillet. Add the crushed red pepper flakes and garlic and cook, stirring until fragrant, about 1 minute. Reduce heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon. 

6) Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed. 

7) Pair with CRU Winery Sarmento Vineyard Chardonnay or North Canyon Viognier.