Fettuccine With Asparagus In Lemon Cream Sauce - cooking recipe

Ingredients

3/4 lb fettuccine
1 tablespoon olive oil
2 garlic cloves, minced
3/4 lb asparagus, stalks peeled and cut into 1-inch pieces
2 tablespoons water
1/2 cup heavy cream
1/2 cup milk
1 lemon, rind of, grated
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon salt
fresh ground black pepper
1/3 cup parmesan cheese, grated

Preparation

Cook fettuccine until al dente in a large pot of boiling water.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the garlic and asparagus and saute, tossing constantly, 2 minutes.
Pour in about 2 tablespoons of water and cover the pan.
Cook until the asparagus are just tender, about 5 minutes.
Combine the cream, milk, lemon rind, nutmeg, salt and pepper.
Pour over the asparagus and bring to a boil.
Drain the fettuccine and return to the pot.
Pour on the asparagus sauce, toss, and stir in the parmesan cheese.
Serve immediately.