12 ounces fettuccini pasta
1 onion thinly sliced
1/2 lb. fresh asparagus - cut into 1" pieces
1 Tablespoon of butter
1 ¼ cups heavy cream
½ cup Parmesan cheese
Pepper to taste
Cook fettuccine following label directions. Sauté onion and asparagus in butter in medium-size skillet until onion is softened, about 3 minutes. Reduce heat and cook covered 5 minutes or until asparagus is tender.
Bring cream to rolling boil in medium-size saucepan. Boil gently 2 minutes to reduce slightly. Remove from heat. Stir in Parmesan cheese.
Add cream mixture to asparagus mixture in skillet. Add pepper to taste. Simmer 2 minutes, stirring once or twice.
Drain fettuccine. Toss with sauce. Serve with extra Parmesan, if you wish.