Fettuccine Alfredo w/Asparagus

By á-6072

Ingredients

• 1 lb. Asparagus
• 3/4 lbs. Fettuccini
• 4 Tbsp. Butter (cut in pieces)
• 1 c. heavy Cream
• 1 pinch Nutmeg (grated)
• 3/4 tsp. Salt
• 1/8 tsp. black Pepper (fresh, ground)
• 1/2 c. Parmesan Cheese (grated, plus more for
• serving)

Details

Servings 4

Preparation

Step 1

Snap the tough ends off the asparagus and discard them. Cut the asparagus spear into 1" pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.

Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan cheese.

VARIATIONS:
Fettuccine Alfredo - eliminate the asparagus
Fettuccine Alfredo w/Ham & Peas - eliminate the asparagus. Add 1 c. frozen peas to the pasta during
the last 2 minutes of cooking. Toss 1/4 lb. deli ham, cut into matchstick strips, with the remaining
ingredients.
Fettuccine Alfredo w/fresh Mixed Herbs - eliminate the asparagus. Toss in 3 Tbsp. of chopped fresh
herbs, such as basil, parsley and/or chives, at the end.