"I love asparagus, and this is another lovely way to enjoy it!"
fresh asparagus spear
1 (12 ounce) packages
garlic cloves, minced
fresh mushrooms, sliced
carrot, scraped and sliced
half and half cream
( I use fat free half and half to reduce calories)
( if using fresh, increase by half)
green pepper, chopped
red pepper, chopped
parmesan cheese, freshly grated
( not the kind in a shake on can!)
salt and freshly ground pepper
additional parmesan cheese, freshly grated
Snap off the tough ends of the asparagus. Cut asparagus diagonally into 1 inch pieces; set aside.
Cook fettucine according to package directions. Drain well, and set aside.
Saute onion and garlic in melted butter in a large skillet over medium heat for 3 minutes. Add the asparagus, mushrooms, and carrot. Saute 7 minutes.
Add half and half, chicken broth, and basil; cook over high heat 5 minutes or until the liquid is reduced by about 1/3. Stir in green and red pepper; cook 3 minutes.
Add reserved fettucine, 1 cup Parmesan cheese, and salt and pepper to taste. Cook over low heat, stirring constantly, until the mixture is thoroughly heated. Sprinkle with additional Parmesan cheese if desired. Serve immediately.