1/2 cup grated Parmesan cheese, plus more for serving
How to Make It
Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.
Variations: Fettuccine Alfredo: Eliminate the asparagus.
Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.
I will never buy store bought Alfredo again! This was so good and easy to make. I made the sauce in a separate pot, cut back to 3 tbsp of butter and added dried parsley, a couple tbsp of cream cheese and about 1 tbsp gravy flour to thicken (you'll need to whisk it good and cook the sauce over a lower temp cause it doesn't take much to burn diary.) Absolutely wonderful dish and the sauce was done before the pasta was ready. Since the kids won't eat asparagus, the adults just added it after the fact and the combo is wonderful!