Fettuccine Alfredo with Asparagus
Janice wolf
ingredients
- 1 pound asparagus
- 3/4 pound fettuccine
- 4 tbsp. butter, cut into pieces
- 1 cup heavy cream
- Pinch grated nutmeg
- 3/4 tsp. salt
- 1/8 tsp fresh ground black pepper
- 1/2 cup grated parmesan cheese, plus more for serving
directions
- 1
1. Snap the tough ends off the asparagus and discard them. Cut asparagus spears into 1 inch pieces.
- 2
2. In 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.
- 3
3. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and parmesan. Serve with additional parmesan
notes
Pair with dry white wine.
Source: Mom
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews