Asparagus Fetuccine


3 cups heavy cream
4 cups sliced mushrooms
1 pound fettuccine
4 tablespoons chopped fresh garlic
1 tablespoon butter
1/4 cup freshly grated Parmesan
4 cups cut asparagus, blanched
Salt and pepper
Parmesan cheese for garnish


Place cream in saucepan and bring to a boil; reduce until thickened. Bring water to boil for fettuccine; add fettuccine and cook until done. While the cream is reducing and the pasta is cooking, heat butter in a sauti pan. Sauti asparagus and mushrooms until hot; add garlic. Drain pasta and place in the saucepan of reduced cream. Add Parmesan cheese and season with salt and pepper. Remove pasta to a serving dish and place sautied asparagus, mushrooms and garlic on top. Dust with more Parmesan cheese, salt and pepper.

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