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In a medium size bowl, combine lemon zest, lemon juice, olive oil, garlic, rosemary, salt and steak seasoning.
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Divide marinade set aside half to season asparagus just prior to grilling.
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Add chicken breast to remaining half of marinade and let marinate for about 20 minutes.
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Heat grill to medium high and grill chicken 5 to 6 minutes on each side, or until it reaches an internal temperature of 165 degrees.
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Toss asparagus with marinade and grill for about 5 minutes, just until tender.
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While chicken is grilling, cook pasta according to package direction.
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Once chicken is done cooking, set aside to rest while preparing pasta.
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In a small pot, heat butter and heavy cream together until hot, but not boiling.
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Working quickly, so the sauce is still very hot, remove sauce from heat and stir in a pinch of kosher salt, several turns of freshly ground pepper and parmesan cheese.
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Whisk until cheese is melted.
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Pour alfredo sauce over hot pasta, slice chicken and asparagus and serve over pasta.
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Garnish with lemon wedges.