Spring Veggie Alfredo | Command Cooking

Ingredients

• 1 (9-ounce) package fresh fettuccine
• extra-virgin olive oil, to taste
• 1 stick unsalted butter
• 2 cups shiitake mushrooms, stems removed and discarded, and cut into 1/4-inch-thick strips
• 1 (1-pound) bunch thin asparagus, woody ends snapped off, cut into 2-inch pieces
• kosher salt, to taste
• 2 cups heavy cream
• 1/2 cup frozen peas
• 1 1/2 cups Parmigiano-Reggiano cheese, freshly grated
• 1 tablespoon chives, chopped
• 1/2 lemon, finely grated zest
• black pepper, to taste