Lemony Fettuccine Alfredo with Asparagus

It's quick and easy and has become a requested favorite in our home. Sometimes we serve it with chicken, sometimes not.

1/2 Cup half-and-half
1 Tablespoon butter
6 oz. dried fettuccine or spinach fettuccine
3/4 Cup grated Parmesan cheese
1 cup asparagus (1 inch pieces)
1/2 teaspoon finely shredded lemon peel

Allow half-and-half and butter to stand at room temperature for 30 minutes.
Cook fettuccine according to package instructions. Add asparagus for last 5 minutes of cooking. Drain. Return noodles and asparagus to saucepan and gently stir in half-and-half, butter, lemon peel, and cheese. Serve sprinkled with cracked black pepper or 1/4 cup broken pecans or walnuts.