Spring Asparagus and Lemon Fettucine

Make good use of soon-to-be-everywhere spring asparagus with this light and lemony pasta dish. Serves 4

2t butter
2T grated parmesan cheese
1 large egg
1/4t black pepper
1/2t table salt
2t olive oil
2T lemon juice
1lb asparagus
1/4C parsley
1t cornstarch
1/2lb uncooked fettucine
1C fat free creamer

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