Instructions: In a kettle of boiling salted water, cook the fettucine for 3 to 4 minutes for fresh pasta, or 8 to 10 minutes for dried pasta, or until it is al dente (cooked tender but still firm to the bite). Drain the pasta and put it immediately in a large bowl of cold water. In a saucepan of boiling salted water, cook the asparagus for 3 to 4 minutes, or until it is just tender, drain it, and add it to the pasta. In a large skilled, cook the pasta and the asparagus, drained well, in the butter over moderately low heat, stirring, until the mixture is heated through and remove the skillet from the heat.

In a small bowl, whisk together the cream and the egg yolks, add the mixture and the Parmesan to the skillet, stirring to coat the pasta with the sauce, and cook the mixture over low heat, stirring, until the Parmesan is just melted. Stir in 1 tablespoon of the chives, the rind, and salt and pepper to taste. Mound the pasta on heated plates and garnish each dish with the additional chives and a lemon quarter.

Serves 4.

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