Fettuccine Alfredo with Asparagus |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 pound asparagus |
3/4 pound fettuccine |
4 tablespoons butter, cut into pieces |
1 cup heavy cream |
pinch grated nutmeg |
3/4 teaspoon salt |
1/8 teaspoon fresh-ground black pepper |
1/2 cup 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. 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.
3. Variations: Fettuccine Alfredo: Eliminate the asparagus.
4. 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.
5. 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.
6. 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.
7. 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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