Fettuccine With Onions And Asparagus

• 2 Tbsp. unsalted butter
• 2 Tbsp. margarine
• 7 Tbsp. olive oil
• 5 c. diced onions (about 2 1/2 lb.)
• 3/4 c. bread crumbs
• 5 oz. mild goat cheese
• 1 lb. fettuccine (uncooked)
• 9 oz. trimmed asparagus (tender part only; start with 1 lb. bunch)
• 1 large yellow pepper, seeded and cut into thin julienne strips (about 1 1/2 c.)

1. Heat the butter, margarine and 6 tablespoons of the olive oil in a heavy skillet over medium heat.
2. Toss in the diced onions to coat; cook for about 20 minutes, stirring occasionally, until golden and lightly browned.
3. Set aside.
4. Combine the bread crumbs with the goat cheese (use a fork for a crumbly mixture).
5. The cheese should be in pea size balls; this makes it easy to sprinkle evenly over the pasta.
6. Set aside.
7. Cook the fettuccine in boiling salted water.

unsalted butter, margarine, olive oil, onions, bread crumbs, goat cheese, trimmed asparagus, yellow pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=243654 (may not work)