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Ingredients
1 Pound asparagus
3/4 Pound fettuccine
4 Tablespoons butter, cut into pieces
1 Cup heavy cream
1 Pinch grated nutmeg
3/4 Teaspoon salt
1/8 Teaspoon fresh-ground black pepper
1/2 Cup grated Parmesan cheese, plus more for serving
Instructions
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.