Asparagus Ribbons with PastaÂ IngredientsÂ 8 oz. fresh asparagus, trimmed1 lb. Mafaldine pasta4 Tbsp. unsalted butter1 tsp. lemon zest1/2 cup heavy cream, heated1/4 cup grated fresh Parmesan cheese, plus more to garnish2 Tbsp. finely chopped fresh chives1/8 tsp. ground nutmeg1/8 tsp. fresh ground black pepperÂ DirectionsÂ 1. With a vegetable peeler, peel asparagus into thin ribbons: set aside.2. Bring a large pot of water to a boil.Â Salt water to taste and cook pasta according to directions until al dente. Â 3. When pasta is done add asparagus and cook for 1 minute more.4. Remove 1 cup of pasta water and set aside.5. Drain pasta and asparagus in a colander.6. Add butter to pot and place over low heat until melted.Â Add the lemon zest and then the drained pasta with asparagus.Â Toss to coat.7. Add heated cream, Parmesan, chives, nutmeg and black pepper.8. Toss to combine adding some of the reserved pasta water if needed.9. Serve with additional grated Parmesan cheese.