Fettuccine With Asparagus In Lemon Cream Sauce

• 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

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

fettuccine, olive oil, garlic, water, heavy cream, milk, lemon, nutmeg, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/fettuccine-with-asparagus-in-lemon-cream-sauce-224406 (may not work)