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.

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.

fettuccine, olive oil, garlic cloves, asparagus, water, heavy cream, milk, lemon, rind of, nutmeg, salt, fresh ground black pepper, parmesan cheese