Fettuccine Alfredo with Asparagus

<font color="blue"><font size="3">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.



Prep. time: 10 minutes

Serves: 4

Cooking time: 12 minutes





Ingredients



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





Directions



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.



Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.



Source: Food and Wine Quick from Scratch </font></font>