Fettucini With Asparagus And Gorgonzola

• 1 pound dried fettucini
• 1 pound fresh thick asparagus stalks
• 2 tablespoons unsalted butter
• 2 tablespoons light olive oil
• 1 medium Vidalia or other sweet onion, cut into vertical slivers
• 1 tablespoon dry Sherry wine
• 1/2 cup heavy cream
• 2 ounces Gorgonzola dolce, crumbled
• sea salt and freshly ground pepper
• 2 tablespoons finely chopped Italian parsley

1. Bring a large pan of salted water to a boil. Add pasta and cook according to package directions for al dente.
2. Meanwhile, trim asparagus of the tough and woody portions, and cut the remaining into 2-inch diagonal slices. In a 10-inch skillet bring 2 cups of salted water to a boil. Add asparagus and cook 2 minutes, uncovered, or until crisp-tender and a bright fresh green. Drain and refresh in cold water to stop the cooking. Drain again, and transfer to paper towels to drain further. Set aside.
3. Dry the skillet, place over medium heat and add the butter and olive oil. Add onion and saute until tender but not browned, about 3 minutes. Add sherry and cook another minute to cook off alcohol. Add the cream and the cheese, and stir over medium heat until cream is hot and the cheese has melted. Add asparagus, toss again, taste and add salt and pepper if needed, but remember the cheese is salty. Heat for a minute, then sprinkle with minced parsley, toss again and serve.

fettucini, stalks, unsalted butter, light olive oil, vidalia, sherry wine, heavy cream, gorgonzola dolce, salt, italian parsley

Taken from www.epicurious.com/recipes/member/views/fettucini-with-asparagus-and-gorgonzola-1200355 (may not work)