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."
 
Fettuccine With Asparagus in Lemon Cream Sauce created by AmandaInOz
Ready In:
20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@carolinajen4
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  1. jhershelredpuppy_14
    Friends are coming to lunch on Thursday, and a veganized version of this is the entree. Looks delicious.
     
  2. jhershelredpuppy_14
    Non-dairy milk
     
  3. Dizdezi
    This was a yummy recipe. I made a few changes myself. First one being I quadrupled the liquids because I make 1 1/2 lbs of pasta for 5 of us and wanted to be sure it wasn't dry. I used a whole bunch of asparagus (as it comes) and cut them into 2 inch pieces and added about 1 lb of shrimp to it. I also did not have a lemon but used 3/4 cup of REAL lemon juice, 1 tsp of salt, 3/4 tsp of pepper. I also doubled the water for the asparagus but all turned very yummy! I will be making this again!
     
  4. AmandaInOz
    Fettuccine With Asparagus in Lemon Cream Sauce Created by AmandaInOz
  5. AmandaInOz
    This was really nice. Our only complaint was that it was a bit dry, but a little drizzle of olive oil made everything better. Next time I might add some lemon juice with the zest so that the lemon flavour is stronger. Thanks! Made for PAC SPring 2007.
     
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