Fettuccine Alfredo with Asparagus

By BobD

Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.

Ingredients

• 1 pound asparagus
• 3/4 pound fettuccine
• 4 tablespoons butter, cut into pieces
• 1 cup heavy cream
• Pinch grated nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon fresh-ground black pepper
• 1/2 cup grated Parmesan cheese, plus more for serving

Preparation

Step 1

Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch 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.