Tomato Fettuccine with Asparagus
mary
Try broccoli florets or snow peas instead of asparagus. Shrimp can be added too.
ingredients
- 1 cup heavy cream
- 2 egg yolks, lightly beaten
- 1/2 cup grated Parmesan cheese
- 3 T butter, room temp
- salt and pepper to taste
- 1/2 lb asparagus tips, blanched or steamed 1 minute.
- 1 lb Tomato Fettuccine, cooked until tender but al dente and drained
directions
- 1
Heat cream in saucepan; add egg yolks and beat with whisk. Add remaining ingredients and toss with warm fettuccine.
- 2
Serve immediately.
Source: Beyond Parsley
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews