Fettuccine with Asparagus

This recipe is from Pierre Franey. Don't be mis-led by the simplicity of this recipe, it is elegant and delicious.

Step 1: Bring a large pot of salted water to boil.

Step 2: 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.

Step 3: Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.

Step 4: Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2½ minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.

Step 5: Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the futtucine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water, basil and parsley. Toss to blend. Serve hot with Parmesan cheese on the side.

Ingredients:

  • 6 to 8 fresh asparagus spears, about 1/2 pound
  • 10 ounces fresh fettuccine or 3/4 pound dried fettuccine
  • 2 tablespoons unsalted butter
  • 1/8 freshly grated nutmeg
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh parsley
  • ½ cup freshly grated Parmesan cheese
  • Freshly ground pepper and salt to taste