Asparagus And Pasta - cooking recipe

Ingredients

1 lb. fettuccine
1 clove garlic, crushed
2 Tbsp. olive oil
2 c. asparagus, cut into 1/4 inch lengths, lightly cooked
1/2 c. light cream
1/2 c. milk
1 c. grated Parmesan cheese
1/2 c. chopped fresh parsley
1/4 c. chopped fresh basil
pepper

Preparation

Cook fettuccine, just until al dente; drain.
In saucepan, over medium heat, saute garlic, parsley and basil in olive oil.
Add drained fettuccine and asparagus.
Toss carefully so that asparagus is not mashed or crushed.
Pile onto a large serving platter.
In saucepan, heat cream and milk just to boiling point and add the cheese; pour over pasta.
Cover with pepper and a dash of extra Parmesan.