Grilled Asparagus Recipe with Lemon White Wine Fettuccine

Grilled Asparagus Recipe with Lemon White Wine Fettuccine

Lighten up your pasta cravings with this healthy grilled asparagus recipe with white wine fettucine.

With spring upon us, it’s time to incorporate more fresh, vibrant veggies and fruits into our diets. Asparagus has many health benefits and is full of necessary nutrients such as fiber, folate, Vitamins K and B1, and copper, among others. Plus March through May is peak season for asparagus, so not only will it be even more flavorful and ripe, you should be able to find it for a great price at the farmers market. Asparagus is also a clean veggie which means it’s not heavily sprayed with pesticides so you don’t have to buy it organic.

The lemons in this dish add a citrusy touch which helps to neutralize the bitterness of asparagus and add more flavor. With a sauce composed of white wine, garlic, and sauteed shallots, this healthy dish will leave you feeling energized and ready to tackle spring. Plus this dish is vegan and gluten-free friendly!

Grilled Asparagus Recipe with White Wine Fettucine

Ingredients
1 lb fettuccine noodles (gluten-free if desired)
1 bunch asparagus
3 garlic cloves, minced
2 lemons, 1 halved and 1 sliced into thin rounds
2 shallots, minced
½ cup white wine
½ teaspoon sea salt
¼ teaspoon black pepper
Olive oil

Directions
Bring a large pot of salted water to boil. Add noodles and cook according to package directions. Drain and set aside.

Meanwhile, heat a grill or grill pan lightly brushed with olive oil over medium-high heat. Chop the bottom ¼ inch off the ends of the asparagus and compost. Drizzle the spears with olive oil. Squeeze half a lemon over them and then add to the grill. Grill for 4-6 minutes until fork tender. Remove from heat and set aside.

Heat a saucepan over medium-low heat. Add 1 tablespoon olive oil and minced shallots. Saute for 2 minutes. Add garlic and sautee for 2 more minutes. Add white wine, sea salt, and pepper and raise heat to medium until bubbles appear. Simmer for 10 minutes. Add juice from half a lemon. Remove from heat.

Add the noodles to the sauce and toss. Add a couple of tablespoons of olive oil if the pasta seems too dry.  Top each plate of pasta with grilled asparagus, and lemon slices. Garnish with nutritional yeast if desired. Enjoy!

 Fresh and Healthy Lemon White Wine Fettuccine with Asparagus Recipe

Related on Organic Authority

Asparagus Roundup! 3 Recipes for Spring’s Tastiest Spears

Spring’s Perfect Pasta with Peas, Radishes & Lemon Cream

4 Tasty Asparagus Recipes for a Springtime Meatless Monday Meal

All Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.