Fettuccine Alfredo With Asparagus

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From food and wine...ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick and delicious, but it dirties only one pot.

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Steps

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Snap the tough ends off the asparagus and discard them.

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Cut the asparagus spears into 1-inch pieces.

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In a large pot of boiling , salted water , cook the fettuccine until almost done , about 8 minutes.

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Add the asparagus.

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Cook until it and the pasta are just done , about 4 minutes longer.

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Drain the pasta and asparagus.

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Toss with the butter , cream , nutmeg , salt , pepper and parmesan.

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Serve with additional parmesan.

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Variations.

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Fettuccine alfredo: eliminate the asparagus.

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Fettuccine alfredo with ham and peas: eliminate the asparagus.

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Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking.

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Toss 1 / 4 pound of deli ham , cut into matchstick strips , with the remaining ingredients.

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Fettuccine alfredo with fresh mixed herbs: eliminate the asparagus.

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Toss in 3 tablespoons of chopped fresh herbs , such as basil , parsley , and / or chives , at the end.

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Fettuccine alfredo with parsley and sage: eliminate the asparagus.

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Toss in 2 tablespoons chopped fresh pars.

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Ingredients

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asparagus, fettuccine, butter, heavy cream, nutmeg, salt, fresh ground black pepper, parmesan cheese