Asparagus and peas, with the lightness of lemons and parsley, create a beautiful springtime dish, perfect for lunch or dinner.

Fettuccine with Grilled Asparagus, Peas, and Lemon


6–8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 tablespoons
Pinch of coarse sea salt
6 ounces fettuccine
2 tablespoons minced parsley
1 cup peas


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.

Serves 2

*Recipe from 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, MD with recipes by Chef Jason Wyrick.*