Ingredients
16 ounces fettuccine
1/3 cup milk
1 pound asparagus, cut into 1" pieces, cooked in boiling water for 1 minute, drained and set aside.
4 tablespoons unsalted butter
1 1/2 heavy cream
5 ounces freshly grated aged gouda
1/2 teaspoon salt
fresh ground pepper
1 tablespoon of minced fresh parsley
Preparation
Cook pasta in boiling water until al dente. Drain, place fettuccine back into pot and toss with milk. Set aside. Melt butter in large saute pan. Add cream when butter begins to foam, but not browns. Bring butter and cream to simmer for 2 minutes adding salt and pepper. Add grated gouda and continue to simmer on low until sauce thickens. Toss in fettuccine and heat through. Sprinkle with parsley. Serve immediatley.
