Fettuccini with Asparagus




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.