1 pound of boneless skinless chicken breast
1 pound of fresh asparagus, rinsed and bottoms trimmed
Zest of one lemon
Juice of two lemons
1 lemon sliced for garnish
4 tablespoons of extra virgin olive oil
1 clove of garlic, minced
1 teaspoon of minced fresh rosemary
1 teaspoon of kosher salt
1/2 tablespoon of all-purpose steak seasoning
1 pound of fettuccine pasta, cooked according to package directions
4 tablespoons of butter.
2 cups of heavy cream
3 oz of freshly shredded parmesan cheese
Kosher salt and freshly ground pepper to taste
In a medium size bowl, combine lemon zest, lemon juice, olive oil, garlic, rosemary, salt and steak seasoning.
Divide marinade set aside half to season asparagus just prior to grilling.
Add chicken breast to remaining half of marinade and let marinate for about 20 minutes.
Heat grill to medium high and grill chicken 5 to 6 minutes on each side, or until it reaches an internal temperature of 165 degrees.
Toss asparagus with marinade and grill for about 5 minutes, just until tender.
While chicken is grilling, cook pasta according to package direction.
Once chicken is done cooking, set aside to rest while preparing pasta.
In a small pot, heat butter and heavy cream together until hot, but not boiling.
Working quickly, so the sauce is still very hot, remove sauce from heat and stir in a pinch of kosher salt, several turns of freshly ground pepper and parmesan cheese.
Whisk until cheese is melted.
Pour alfredo sauce over hot pasta, slice chicken and asparagus and serve over pasta.
Garnish with lemon wedges.