Fettuccine With Asparagus in Lemon Cream Sauce Recipe
I can't wait to try this! From one of my favorite standby cookbooks- Quick Vegetarian Pleasures by Jeanne Lemlin.
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Stove
- Pot
- Skillet
- Colander
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Tongs
- Serving bowl
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
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