Ingredients

The following ingredients have 4 Servings
  • 6 fresh asparagus spears, about 1/2 pound
  • 10 ounces fresh fettuccine or 3/4 pound dried fettuccine
  • 2 tablespoons butter
  • 1/8 teaspoon freshly grated nutmeg
  • 2 tablespoons finely chopped fresh basil or parsley
  • 1/2 cup freshly grated Parmesan cheese
  • Freshly ground pepper and salt to taste

Instruction

  • Bring a large pot of salted water to boil.
  • Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
  • Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  • Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  • Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.