Fettuccine With Asparagus in Lemon Cream Sauce

READY IN: 20mins
Recipe by carolinajen4

I can't wait to try this! From one of my favorite standby cookbooks- Quick Vegetarian Pleasures by Jeanne Lemlin.

Top Review by jhershelredpuppy_14

Friends are coming to lunch on Thursday, and a veganized version of this is the entree. Looks delicious.

Ingredients Nutrition


  1. Cook fettuccine until al dente in a large pot of boiling water.
  2. Meanwhile, heat the oil in a large skillet over medium heat.
  3. Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
  4. Pour in about 2 tablespoons of water and cover the pan.
  5. Cook until the asparagus are just tender, about 5 minutes.
  6. Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
  7. Pour over the asparagus and bring to a boil.
  8. Drain the fettuccine and return to the pot.
  9. Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
  10. Serve immediately.

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