Elk Backstrap Steak Diane Recipe: A Classic Reimagined

Ingredients

• 6 ounces fettuccine or spaghetti noodles
• 2 boneless, skinless pheasant breasts from 1 bird
• ¾ teaspoon kosher salt, divided
• ¼ teaspoon black pepper, divided
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 2 tablespoons olive oil, divided
• 6 ounces asparagus, ends trimmed and cut into 2-inch pieces
• 1-½ cups heavy whipping cream
• 2 tablespoons basil pesto