Fettuccine Alfredo with Asparagus

A recipe we saved from Food & Wine, by Molly McArdle. The full recipe, with their photos and notes, is on their site.

Serves 4  ·  Time 30 minutes

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, plus more for serving

The short version

1. Snap off the tough asparagus ends and cut the spears into 1-inch pieces.
2. Cook the fettuccine in salted water, adding the asparagus for the last few minutes.
3. Drain and toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Pass more cheese at the table.

Food & WineFettuccine Alfredo with AsparagusRead the original recipe