Pasta With Asparagus

• 1 lb fresh asparagus spear
• 1 (12 ounce) package fettuccine
• 1 medium onion, minced
• 3 garlic cloves, minced
• 12 cup butter, melted
• 12 lb fresh mushrooms, sliced
• 1 medium carrot, scraped and sliced
• 1 cup half and half cream (I use fat free half and half to reduce calories)
• 12 cup chicken broth
• 2 teaspoons dried basil (if using fresh, increase by half)
• 12 cup green pepper, chopped
• 12 cup red pepper, chopped
• 1 cup parmesan cheese, freshly grated (not the kind in a shake on can!)
• salt and freshly ground pepper
• additional parmesan cheese, freshly grated

1. Snap off the tough ends of the asparagus.
2. Cut asparagus diagonally into 1 inch pieces; set aside.
3. Cook fettucine according to package directions.
4. Drain well, and set aside.
5. Saute onion and garlic in melted butter in a large skillet over medium heat for 3 minutes.
6. Add the asparagus, mushrooms, and carrot.
7. Saute 7 minutes.
8. Add half and half, chicken broth, and basil; cook over high heat 5 minutes or until the liquid is reduced by about 1/3.
9. Stir in green and red pepper; cook 3 minutes.
10. Add reserved fettucine, 1 cup Parmesan cheese, and salt and pepper to taste.
11. Cook over low heat, stirring constantly, until the mixture is thoroughly heated.
12. Sprinkle with additional Parmesan cheese if desired.
13. Serve immediately.

fresh asparagus spear, fettuccine, onion, garlic, butter, mushrooms, carrot, cream, chicken broth, basil, green pepper, red pepper, parmesan cheese, salt, parmesan cheese

Taken from www.food.com/recipe/pasta-with-asparagus-441253 (may not work)