It is hard to blame them for that - delicious asparagus shows up everywhere. Maybe you have some asparagus in a safe place. Then you must have the recipe for fettuccine with asparagus - a remarkably tasty starter. Or main course. If there’s enough of it.
You will need:
150 g asparagus
250g fresh fettuccine
1 ½ dl whipping cream
1 small onion
2 tbsp. slipped almonds
1 tbsp. butter
Fresh grated nutmeg, pepper and salt
That's all - so let’s get started.
Put a saucepan with plenty of salted water for your pasta on the stove. Melt butter in a small saucepan. Meanwhile, you can cut your onion into small cubes. Put the onions in the melted butter, and let them heat slowly with the lid on - 10 minutes.
In the meantime, you can cut the asparagus - take their tips from the stalks and cut them into short pieces. Add salt into a small saucepan with water and barely get it to the boil. Let the stalks cook 2 minutes and add the heads and boil another 2 minutes - definately not more, or it will become mashed asparagus. Remove the pan from the heat, pour the water from the asparagus and put their heads to one side for garnish.
Then your onions must be tender and you can add cream, nutmeg, salt and pepper. Let the mixture boil without a lid - approximately 5 minutes. Add almonds and asparagus stalks - remove pot from the heat. Season with salt and pepper to taste.
While onion / cream mixture is boiling, you are using this opportunity to put the fresh pasta in the big pot of boiling water - usually the cooking time is 3 minutes, but look at the package. When the fettuccine is done pour the water in the sink, and add your asparagus sauce instead. Turn it gently around.
Gentle day to you