Monday, May 13, 2024

Fettuccine with Asparagus Cream

 
Springtime means fresh asparagus. Don’t you just love those tender, young stalks? If you’re anything like me, you want to make the absolute most of fresh asparagus while the season lasts. This means that you are going to want to incorporate it into your meals from morning to night. You can start your day with asparagus quiche or frittata, enjoy it pickled with a sandwich for lunch, or have it in a salad or soup as a starter for dinner. Failing that, you can try this unique and beautiful pasta dish that works equally well as a side dish or entrĂ©e.

 It is quick and easy to make, pretty on the plate, and company worthy.

Fettuccine with Asparagus Cream

 1 bunch asparagus

⅔ c. heavy cream

2 garlic cloves, peeled, but left whole

Copious gratings of fresh nutmeg

1/8 t. white pepper

⅓ c. grated Parmesan

Kosher salt, to taste

8 oz. fettuccine

Snap off woody ends of each asparagus spear and discard. Cut off tips; set aside. Cut remaining stems into thirds. Keep the tips and stalks separate.

In a small saucepan bring the cream and garlic to a boil. Remove from heat, remove the garlic, and stir in nutmeg, white pepper, Parmesan, and salt to taste; set aside.

 Cook the reserved stalks in boiling salted water for about 4-5 minutes until tender; drain. Add to cream mixture. Blend with an immersion blender, or with a mini food processor, until smooth and creamy.

Cook the pasta according to package directions. Two minutes before the end of cooking time add reserved asparagus tips.

Gently reheat the cream, drain pasta and asparagus tips, and toss with cream.

 Divide into two bowls. Top with additional Parmesan cheese, if desired.

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6 comments:

  1. I looks wonderful!
    Happy Week!
    hugs
    Donna

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  2. Such a great idea of using asparagus to make the sauce. I too can't get enough of asparagus at this time of the year.

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  3. Yum, I love asparagus, the asparagus cream over pasta sounds wonderful Pattie!
    Jenna

    ReplyDelete
  4. This looks delicious.
    www.rsrue.blogspot.com

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  5. Yes I do love fresh asparagus - asparagus cream sounds and looks insanely good. Sometimes my sweet Mommy would call it "aspara-grus". :D We had old, old plants that came up in our yard in northeastern Oklahoma. They were not slim but short and fat, and they were tender and meaty and so, so good. Mom cooked them just right. Then the rest of the year we had canned asparagus, and it was just awful.

    ReplyDelete

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