preparation
In large saucepan cook fettuccine according to directions and drain. Wash asparagus; scrape off scales. Break off woody bases and discard. Slice spears into 1-inch pieces. Cook asparagus in small amount of boiling water, 3 to 5 minutes or until crisp-tender. Remove from heat and drain. Return pasta to large saucepan. Add butter. Toss gently until butter is melted, coating pasta. Add cream and toss. Add Parmesan, dash of pepper and asparagus. Toss lightly. Serve immediately. Makes 4 to 6 servings. |