Mar 21, 2014 18:01 pm - Posted by admin
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m_Fettuccine Alfredo with Asparagus

Ready to go at a moment’s notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.

Ingredients

  1. 1 pound(s) asparagus
  2. 3/4 pound(s) fettuccine
  3. 4 tablespoon(s) butter, cut into pieces
  4. 1 cup(s) heavy cream
  5. 1 pinch(s) grated nutmeg
  6. 3/4 teaspoon(s) salt
  7. 1/8 teaspoon(s) fresh-ground black pepper
  8. 1/2 cup(s) grated Parmesan cheese, plus more for serving

 

Directions

  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.
  2. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
  3. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.

VARIATIONS

 

Fettuccine Alfredo: Eliminating the asparagus.

Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking.

Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.

 

Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.

Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.

Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

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