Fettuccine with Asparagus

A simple dish to highlight the fresh, in-season asparagus. Via NYT Recipes.

  • 6 fresh asparagus spears, about ½ pound
  • 10 ounces fresh fettuccine or ¾ pound dried fettuccine
  • 2 tablespoons butter
  • ⅛ teaspoon freshly grated nutmeg
  • 2 tablespoons finely chopped fresh basil or parsley
  • ½ cup freshly grated Parmesan cheese
  • Freshly ground pepper and salt to taste
  1. Bring a large pot of salted water to boil.
  2. Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 ½ cups. Rinse well and drain.
  3. Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
  4. Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 ½ minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
  5. 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.

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