Ingredients:
- 1 pound fresh asparagus spears
- 1 package (12 ounces) fettuccine
- 1 medium onion, minced
- 2 to 3 cloves garlic, minced
- 1/2 cup butter or margarine, melted
- 1/2 pound sliced fresh mushrooms
- 1 medium carrot, scraped and sliced
- 3/4 cup heavy cream
- 1/2 cup chicken broth
- 2 teaspoons dried whole basil
- 1/2 cup chopped red pepper
- 1 cup fresh Parmesan cheese, grated
- salt and pepper, to taste
- fresh Parmesan cheese, grated
Preparation:
Snap off woody ends of asparagus. Cut diagonally into 1-inch pieces. Set aside.Cook fettucine; drain and set aside.
Saute onion and garlic in melted butter in a large skillet over medium heat for 3 minutes. Add asparagus, mushrooms, and carrot; saute for about 7 minutes. Add chicken broth and basil; cook over high heat for 3 to 5 minutes or until liquid is reduced by about one-third. Reduce heat to medium-high. Add cream and red pepper; cook an additional 3 minutes.
Add cooked fettucine, 1 cup of Parmesan cheese, and salt and pepper. Cook
over low heat, stirring constantly, until heated through. Sprinkle with
additional Parmesan cheese before serving.
Serves 6 to 8.
More Asparagus Recipes
Asparagus Salad
Asparagus Ham Roll-Ups
Asparagus with Almond Butter Sauce
Shrimp and Asparagus
Macaroni with Ham and Asparagus
Quiche with Asparagus
Asparagus with Pasta
Asparagus Strata
Asparagus Casserole with Mushrooms
Asparagus Casserole Recipe with Cheese
Ham and Asparagus Casserole
Asparagus Casserole II
Asparagus au Gratin
Asparagus Casserole
Asparagus Casserole with Hard Cooked Eggs
Asparagus with Cream Sauce
Asparagus Casserole with Cheese
Asparagus Casserole with Nuts
Crockpot Asparagus Casserole
Chicken Asparagus Casserole
Asparagus Index
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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