6–8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 T
Pinch of coarse sea salt
6 ounces fettuccine
2 T minced parsley
1 cup peas
Pepper to taste
Toss the asparagus in the garlic, lemon juice, and salt. Grill the asparagus until it just starts to develop a few blackened spots. The asparagus should still have some crispness to it. Cut the asparagus into 2-inch-long pieces.
Bring the water to a boil. Boil the pasta until it is al dente.
Toss the cooked pasta with the asparagus, parsley, and peas. Season with pepper to taste.
Per serving: Calories: 385, Fat: 5 g, Saturated Fat: 1 g, Calories from Fat: 11, Cholesterol: 0 mg, Protein: 15.6 g, Carbohydrates: 71 g, Sugar: 6.5 g, Fiber: 7.8 g, Sodium: 165 mg, Calcium: 71 mg, Iron: 5.8 mg, Vitamin C: 45.1 mg, Beta Carotene: 769 mcg, Vitamin E: 1.1 mg