Fettuccine With Asparagus

• 6 fresh asparagus spears, about 1/2 pound
• 3 cups water
• Salt to taste if desired
• 10 ounces fresh fettuccine or 3/4 pound fried fettuccine
• 2 tablespoons butter
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• 2 tablespoons finely chopped fresh basil or parsley
• 1/2 cup freshly grated Parmesan cheese

1. Cut off tough stem ends of each asparagus spear.
2. Cut each spear on the bias into 1-inch lengths.
3. There should be about 1 1/2 cups.
4. Rinse well and drain.
5. Bring the water to the boil and add salt.
6. Add the asparagus and when the water returns to the boil let cook about 2 minutes.
7. Drain but reserve 2 tablespoons of the cooking liquid.
8. Drop the fettuccine into salted boiling water.
9. Let cook 2 to 2 1/2 minutes or to desired degree of doneness.
10. Cooking time will range from about 2 1/2 minutes for fresh pasta to 9 minutes or more for dried.
11. Drain.
12. Heat the butter in the pot in which the pasta was cooked.
13. Add the asparagus pieces and the fettuccine.
14. Add salt, pepper and nutmeg.
15. Add the reserved 2 tablespoons of cooking liquid and basil.
16. Toss to blend.
17. Serve hot with Parmesan cheese on the side.

water, salt, fresh fettuccine, butter, freshly ground pepper, nutmeg, fresh basil, parmesan cheese

Taken from cooking.nytimes.com/recipes/2324 (may not work)