Sunday, March 21, 2010

Fettuccine Alfredo with Asparagus

Serves: 4

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


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.

2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.

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