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, peeled and thinly sliced
- 1/2 cup chicken broth
- 2 teaspoons dried leaf basil
- 3/4 cup heavy cream
- 1/2 cup chopped red pepper
- 1 cup fresh grated Parmesan cheese
- salt and pepper, to taste
- fresh Parmesan cheese, grated, for garnish
Preparation:
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 sliced carrot; saute for about 7 minutes. Add chicken broth and dried basil; cook over high heat for 3 to 5 minutes or until liquid is reduced by about one-third. Reduce heat to medium-high and add the 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
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
Crockpot Asparagus Casserole
Chicken Asparagus Casserole
Asparagus Index
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
