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 entrée.

 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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Olive Garden Alfredo Sauce

Earlier in the month I gave you a copycat recipe for Olive Garden’s salad dressing. Now, so that you can create an entire meal from Olive Garden, here is a copycat of their Alfredo sauce. This goes together in a hurry, and, if you put your pasta water on to boil when you start making the sauce, you will have dinner on the table in 30 minutes.

Olive Garden Alfredo Sauce

A seen on theslowroasteditalian.com

 1 c. half and half

½ T. unsalted butter

½ t. garlic powder

¼ c. fresh shredded Parmesan cheese

¼ c. fresh shredded Romano cheese

¼ t. kosher salt

¼ t. fresh ground black pepper, or white

Whisk together butter, garlic, and half & half in a medium saucepan over medium heat. Bring to a simmer (do not boil); remove from heat.

Stir in cheese, a handful at a time. Gently stir until the cheese melts before adding the next handful.

 Return pan to burner over medium heat. Season sauce with salt and pepper. Stir until cheese sauce is smooth and the sauce is thick enough to coat the back of a spoon.

 Remove from heat and allow sauce to cool for 5 minutes. Alfredo sauce will thicken even more as it cools.

 Serves 2.