Easy Fettuccine Alfredo with Asparacus

1 pound(s) asparagus
3/4 pound(s) fettuccine
4 tablespoon(s) butter, cut into pieces
1 cup(s) heavy cream
1 pinch(s) grated nutmeg
3/4 teaspoon(s) salt
1/8 teaspoon(s) fresh-ground black pepper
1/2 cup(s) grated Parmesan cheese, plus more for serving

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Directions

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
3. VARIATIONS
Fettuccine Alfredo: Eliminate the asparagus.
Fettuccine Alfredo with Ham and Peas: Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
Fettuccine Alfredo with Fresh Mixed Herbs: Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
Fettuccine Alfredo with Parsley and Sage: Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.

Asparagus And Chicken Lasagna

The different tastes of this lasagna will surprise and delight company.

Ingredients
4 lb. fresh asparagus
1 lb. butter
2 C. flour
2 C. chablis
4 tsp. lemon zest
2 C. Half & Half
2 C. milk
16 oz. ricotta cheese
8 whole eggs
1 box lasagna noodles
9 boneless skinless chicken breasts, cooked
1 lb. mozzarella cheese
1 lb. Parmesan cheese
Marinara Sauce (below)

Directions

Roast asparagus in a small amount of olive oil in oven at 400 degrees for 15 minutes. Make the white sauce with the next six ingredients. Mix eggs, and Ricotta cheese together, and add this to the white sauce. Cook lasagna noodles as directed on package, and coat the noodles with sauce, and lay in a 9 by 13 inch casserole that has been coated with nonstick spray. Chop chicken and asparagus, spread over the noodles, sprinkle with Parmesan cheese. One layer of noodles and repeat. Top with noodles, sauce and mozzarella cheese. Cook at 400 degrees for 30 minutes. Serve after casserole has sat for 15 minutes. Top with red sauce and sprinkle with Parmesan cheese.

Marinara Sauce

Ingredients

1 large onion, chopped fine
1 carrot, grated
1/2 C. Butter
5 ripe Roma Tomatoes, quartered
1/4 C. chopped Fresh Basil Leaves
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Sugar
2 C. Chicken Stock

Directions

In a quart sauce pan sauté onions and carrots in butter. Stir in tomatoes, basil, salt, pepper, and sugar. Cover and simmer for 15 minutes. Puree in blender until smooth. Return to saucepan, and chicken stock and reheat.

Hot And Spicy Asparacus Salad

This salad, which can be served warm or chilled, packs a lot of heat. Be sure not to overcook the asparagus.

Ingredients
1 Tbs. minced garlic
1 Tbs. grated fresh ginger
1/2 tsp. salt or herbal salt substitute
1 package artificial sweetener
2 Tbs. soy or tamari sauce
1 tsp. dark sesame oil
1 Tbs. rice vinegar
1/8 tsp. cayenne pepper
1/4 tsp. dried red pepper flakes
1 lb. asparagus, ends trimmed, cut in 3" pieces

Directions
In a large bowl, combine garlic, ginger, salt, sweetener, soy, sesame oil, rice vinegar, cayenne pepper and red pepper flakes. Steam asparagus for 4 to 8 minutes, or until just tender, and drain. Toss with sauce.

Zesty Marinated Asparagus

Spicy and cool this dish makes an excellent side for summer dishes.



Ingredients
2 lbs. fresh asparagus, trimmed and cut into 2 1/2 inch pieces
1 1/2 C. balsamic vinaigrette salad dressing
2 tsp. grated lemon zest
1/4 C. chopped fresh parsley
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper

Directions
Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large, resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally. Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.