Fettuccine Alfredo With Asparagus

• 1 lb asparagus
• 3/4 lb fettuccine
• 4 tablespoons butter, cut into pieces
• 1 cup heavy cream
• 1 pinch grated nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1/2 cup grated parmesan cheese, plus more for serving

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
3. VARIATIONS.
4. Fettuccine Alfredo: Eliminate the asparagus.
5. Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
6. Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
7. Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.
8. Wine Recommendation: A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the sauvignon blancs from New Zealand or a vernaccia from Italy.

asparagus, fettuccine, butter, heavy cream, nutmeg, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/fettuccine-alfredo-with-asparagus-371396 (may not work)