Ingredients

Instructions

  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.