Fettuccine Alfredo with Asparagus
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Fettuccine Alfredo with Asparagus
This asparagus-embellished classic is not only creamy but quick and delicious too.
Ingredients
- asparagus - 1 pound
- fettuccine - 1/4 pound
- butter, cut into pieces - 4 tablespoons
- heavy cream - 1 cup
- pinch of grated nutmeg
- salt - 3/4 teaspoon
- black pepper - 1/8 teaspoon
- grated Parmesan cheese - 1/2 cup, plus more for serving
Instructions
- Snap the tough ends off of the asparagus and discard them.
- Cut the asparagus spears into 1 inch pieces. In a large pot of boiling, salted water, cook the fettuccine for about 8 minutes, until almost done.
- Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
- Drain the pasta and asparagus. Toss with butter, cream, nutmeg, salt, pepper and Parmesan. Serve hot with additional Parmesan.
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