Fettuccine With Asparagus And Morels

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
1128
FAT
239%
CHOL
120%
SOD
43%

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Ingredients for 4 servings

2 lb. asparagus

1/3 cup extra-virgin olive oil, plus more for drizzling

1 large, sweet white onion, such as Vidalia, diced

3 garlic cloves, minced

1/2 lb. fresh morel mushrooms, quartered

Salt and freshly ground pepper, to taste

1/2 cup chicken or vegetable stock

Leaves from 5 large fresh thyme sprigs, coarsely chopped

Juice of 1 lemon

1 lb. fresh fettuccine

1/2 cup pine nuts, lightly toasted

Handful of fresh flat-leaf parsley leaves, coarsely chopped

1 cup grated Parmigiano-Reggiano cheese

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