Post by chief_cook2 on Mar 31, 2003 11:06:47 GMT -6
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.
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.