Guest guest Posted March 28, 2003 Report Share Posted March 28, 2003 Fettuccine Alfredo with Asparagus 1-pound asparagus 3/4-pound fettuccine 4 tablespoons butter, cut into pieces 1-cup heavy cream Pinch ground nutmeg 3/4-teaspoon salt 1/8-teaspoon fresh ground black pepper 1/2 cup grated Parmesan cheese, plus more for serving 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 done, about 4 minutes longer. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan. ===== *********** My Special Thought To You: There's A Blessin' In Pressin'....On The Upward Way! Quote Link to comment Share on other sites More sharing options...
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