1. 1 pound asparagus
2. 3/4 pound fettuccine
3. 4 tablespoons butter, cut into pieces
4. 1 cup heavy cream
5. 1 pinch grated nutmeg
6. 3/4 teaspoon salt
7. 1/8 teaspoon fresh-ground black pepper
8. 1/2 cup grated Parmesan cheese, plus more for serving
Nutrition Info
Per Serving
* Calories: 696 kcal
* Carbohydrates: 69 g
* Dietary Fiber: 5 g
* Fat: 39 g
* Protein: 20 g
* Sugars: 7 g
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2. Cooking 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. 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.
Yield: 4 servings
