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.
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INGREDIENTS
Nutrition- 3⁄4lb fettuccine
- 1tablespoon olive oil
- 2
- 3⁄4
- 2tablespoons water
- 1⁄2cup heavy cream
- 1⁄2cup milk
- 1
- 1⁄4
- 1⁄2teaspoon salt
- 1⁄3
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DIRECTIONS
- Cook fettuccine until al dente in a large pot of boiling water.
- Meanwhile, heat the oil in a large skillet over medium heat.
- Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
- Pour in about 2 tablespoons of water and cover the pan.
- Cook until the asparagus are just tender, about 5 minutes.
- Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
- Pour over the asparagus and bring to a boil.
- Drain the fettuccine and return to the pot.
- Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
- Serve immediately.
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