Fettuccine With Asparagus

Name: Fettuccine With Asparagus
Total time: 25 min
Yield: 4 servings
Cuisine: italian
Ingredients: 6 fresh asparagus spears, about 1/2 pound; 10 ounces fresh fettuccine or 3/4 pound dried fettuccine; 2 tablespoons butter; 1/8 teaspoon freshly grated nutmeg; 2 tablespoons finely chopped fresh basil or parsley; 1/2 cup freshly grated Parmesan cheese; Freshly ground pepper and salt to taste

By Pierre Franey

Updated April 30, 2024

Fettuccine With Asparagus — Linda Xiao for The New York Times. Food Stylist: Simon Andrews.

Total Time: 25 minutes
Rating: 4(2,673)
Comments: Read comments

Finding a 30-minute dish that's elegant enough for a dinner party is no simple task, but this warm-weather pasta is one to fit the bill. It is gleefully easy to put together. Just toss slices of blanched asparagus with a tangle of cooked fettuccine slicked with butter. Shower with grated Parmesan and serve.

Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

6fresh asparagus spears, about ½ pound
10ounces fresh fettuccine or ¾ pound dried fettuccine
2tablespoons butter
⅛teaspoon freshly grated nutmeg
2tablespoons finely chopped fresh basil or parsley
½cup freshly grated Parmesan cheese
Freshly ground pepper and salt to taste

Ingredient Substitution Guide

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Preparation

Step 1
Bring a large pot of salted water to boil.
Step 2
Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1½ cups. Rinse well and drain.
Step 3
Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
Step 4
Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2½ minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
Step 5
Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Ratings

4 out of 5

2,673 user ratings

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Comments

Laurie7 years ago

Rather than cooking the asparagus first, I add it to the pasta water for the last 2-3 minutes (depending on your asparagus) of pasta cooking time. Drain together in the same colander. Return to the pot with the reserved pasta water, and season.

sallyb7 years ago

I make this a lot in the spring, usually with a half cup of petite peas to add sweetness.

Hermey7 years ago

This is a keeper. Added white wine and chicken stock to pot, probably a quarter cup each, a third tablespoon of butter, and a full cup of the pasta water. Then reduced over low flame until it was just silky. Then the asparagus to reheat, then the fettuccini to toss. Fettuccini soaked up everything and was deliciously flapped.

K2 weeks ago

Made fresh pasta for 2. Did not halve the other ingredients. Added lemon zest. The pasta absorbed all the sauce

Bruce1 month ago

Hmm. Sounded odd with the nutmeg. Nonetheless I tried it. Disappointing. Lose the nutmeg and butter - maybe use olive oil, garlic, red pepper. I mean it wasn't horrible, but why? I won't make it again.

Mike9 months ago

Tasty!

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