Ingredients
* 1 pound(s) asparagus
* 3/4 pound(s) fettuccine
* 4 tablespoon(s) butter, cut into pieces
* 1 cup(s) abundant cream
* 1 pinch(s) grated nutmeg
* 3/4 teaspoon(s) salt
* 1/8 teaspoon(s) fresh-ground atramentous pepper
* 1/2 cup(s) grated Parmesan cheese, added added for serving
Directions
1. Snap the boxy ends off the asparagus and abandon them. Cut the asparagus spears into 1-inch pieces. In a ample pot of boiling, absolute water, baker the fettuccine until about done, about 8 minutes. Add the asparagus; baker until it and the pasta are aloof done, about 4 account longer.
2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with added Parmesan.
3. VARIATIONS
Fettuccine Alfredo: Eliminate the asparagus.
Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup arctic peas to the pasta during the aftermost 2 account of cooking. Toss 1/4 batter of cafeteria ham, cut into matchstick strips, with the actual ingredients.
Fettuccine Alfredo with Beginning Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped beginning 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 beginning parsley and 1/2 teaspoon broiled academician at the end.
4. Wine Recommendation: A angrily acerb white wine is a accustomed with asparagus and will bore the affluence of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.
