Fettuccine With Asparagus in Lemon Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I can't wait to try this! From one of my favorite standby cookbooks- Quick Vegetarian Pleasures by Jeanne Lemlin. Ingredients:
3/4 lb fettuccine |
1 tablespoon olive oil |
2 garlic cloves, minced |
3/4 lb asparagus, stalks peeled and cut into 1-inch pieces |
2 tablespoons water |
1/2 cup heavy cream |
1/2 cup milk |
1 lemon, rind of, grated |
1/4 teaspoon nutmeg, freshly grated |
1/2 teaspoon salt |
fresh ground black pepper |
1/3 cup parmesan cheese, grated |
Directions:
1. Cook fettuccine until al dente in a large pot of boiling water.
2. Meanwhile, heat the oil in a large skillet over medium heat.
3. Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
4. Pour in about 2 tablespoons of water and cover the pan.
5. Cook until the asparagus are just tender, about 5 minutes.
6. Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
7. Pour over the asparagus and bring to a boil.
8. Drain the fettuccine and return to the pot.
9. Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
10. Serve immediately.
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