Fettuccine With Onions And Asparagus - cooking recipe

Ingredients

2 Tbsp. unsalted butter
2 Tbsp. margarine
7 Tbsp. olive oil
5 c. diced onions (about 2 1/2 lb.)
3/4 c. bread crumbs
5 oz. mild goat cheese
1 lb. fettuccine (uncooked)
9 oz. trimmed asparagus (tender part only; start with 1 lb. bunch)
1 large yellow pepper, seeded and cut into thin julienne strips (about 1 1/2 c.)

Preparation

Heat the butter, margarine and 6 tablespoons of the olive oil in a heavy skillet over medium heat.
Toss in the diced onions to coat; cook for about 20 minutes, stirring occasionally, until golden and lightly browned.
Set aside.
Combine the bread crumbs with the goat cheese (use a fork for a crumbly mixture).
The cheese should be in pea size balls; this makes it easy to sprinkle evenly over the pasta.
Set aside.
Cook the fettuccine in boiling salted water.