Cream and Asparagus Pasta

Method

1. Cut the spring onion: slice the green part into rings and cut the white part in half lengthwise.
2. Prepare the asparagus: remove the woody bottom, slice the stalks diagonally, and halve the tips lengthwise (or quarter if large).
3. In a pan, heat a drizzle of olive oil with a clove of garlic. Add the vegetables, salt, and pepper. Cook over medium-high heat for 7-8 minutes, adding a ladle of pasta water if needed.
4. Boil the fettuccine in salted boiling water according to package directions until al dente.
5. Once the sauce is ready, remove the garlic and add the fresh cream. Let it reduce for about a minute.
6. Drain the fettuccine al dente directly into the pan. Toss quickly to combine.
7. Add thyme leaves, lemon zest, and a grind of black pepper. Mix well.
8. Serve immediately.