Fettuccine Alfredo With Asparagus

Fettuccine Alfredo With Asparagus

Ingredients:
asparagus, raw
kashi, steam meal, chicken fettuccine, frozen entree
butter, without salt
cream, fluid, heavy whipping
spices, nutmeg, ground
salt, table
spices, pepper, black
cheese, parmesan, hard

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.
VARIATIONS.
Fettuccine Alfredo: Eliminate the asparagus.
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.
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.
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.
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.