Yes, it is not a typo, I made asparagus. Husband has issues with most green vegetables and I told him all he had to do was taste it, then he could officially say he hates asparagus. While I was sauteing the asparagus with garlic and onion in a little bit of butter he came in the kitchen wondering what smelled so good. It was perfectly cooked, just a touch of crunch, and delicious in this creamy alfredo. I threw some grilled chicken on the side so he wouldn't be scared of this vegetarian meal, but next time we're going meatless! Hooray for asparagus and hubby trying something new!
Husband Rating: 4 stars
10 asparagus stalks (or 1/2 lb.) , cut into 2 inch pieces
12 oz fettuccine noodles
1/2 cup half-and-half
3/4 cup milk
2 Tbsp. butter
1 clove garlic, minced
2 Tbsp. onion, diced
1 1/2 cups shredded Parmesan cheese
Salt and Pepper to taste
Grilled chicken, optional
Cook the fettuccine according to package directions. In a large skillet saute onion, garlic and asparagus in butter until tender. Add half-and-half, milk and 1 cup of Parmesan cheese. Cook and stir until cheese is melted and sauce is smooth. Add salt and pepper. (Sauce will be runny, it will thicken as you toss it with the starchy noodles.) Drain noodles and toss with sauce. Garnish with remaining 1/2 cup Parmesan cheese.
For the grilled chicken, I sliced one chicken breast into thin strips. I tossed it in a pan with a tiny drizzle of olive oil. Over medium heat I cooked it until no longer pink and seasoned with Cajun Seasoning, hence the "blackened" look. Yum!