Fettuccine With Asparagus in Lemon Cream Sauce

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

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3⁄4 lb fettuccine
• 1  tablespoon olive oil
• 2  garlic cloves, minced
• 3⁄4 lb asparagus, stalks peeled and cut into 1-inch pieces
• 2  tablespoons water
• 1⁄2 cup heavy cream
• 1⁄2 cup milk
• 1  lemon, rind of, grated
• 1⁄4 teaspoon nutmeg, freshly grated
• 1⁄2 teaspoon salt
•  fresh ground black pepper
• 1⁄3 cup parmesan cheese, grated

Directions

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.