Asparagus and Lemon Fettuccine

1 Tbsp butter
2 tsp olive oil
1 pound asparagus, cut into 1 inch pieces
3/4 tsp salt
1/2 tsp black pepper
1 egg
1 cup half and half cream
1 tsp cornstarch mixed with 1 Tbsp water
1/2 pound uncooked fettuccine
1/4 cup parsley
2 Tbsp grated parmesan cheese
1 Tbsp lemon zest
2 Tbsp lemon juice

Cook pasta to al dente.  Heat oil and butter in skillet.  Add asparagus.  Sprinkle with salt and pepper and cook until asparagus begins to brown, about 6 minutes.  Remove from skillet and set aside. Whisk egg and half and half together; Add mix to skillet.  Place over medium heat and add cornstarch mix, stirring constantly until thickened.  Add rest and asparagus, stir to combine.

Serves 4