Fettuccine With Crab and Asparagus - Ellie Krieger

Ingredients

• 1 bunch (about 12 ounces) thick asparagus
• 12 ounces dried whole-wheat fettuccine (may substitute dried whole-grain spaghetti)
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 cup dry white wine
• 1 cup seafood stock
• 2 teaspoons finely grated lemon zest and 3 tablespoons lemon juice (from 1 lemon)
• 1/2 teaspoon salt, or more as needed
• 1/4 teaspoon freshly ground black pepper
• 1 pound lump crab meat, drained and picked over to remove any bits of cartilage
• 2 tablespoons chopped fresh tarragon
• 1/4 cup chopped fresh parsley, plus more for garnish