Fettuccine with Asparagus Sauce
Serves four

Ingredients;
1 pound fresh fettuccine
1 bunch asparagus
2 cloves garlic
½ cup cream
1 tbsp. butter
¼ cup olive oil
1 tbsp. fresh chopped parsley
¼ cup freshly grated parmigiano cheese plus enough shaved with a vegetable peeler to garnish
Salt and white pepper to taste

Method;
Cut off the tips and the tough ends of the asparagus and reserve the tips. Chop the middle portion of the asparagus. Heat the olive oil in a heavy bottom sauce pot, add the garlic and cook until lightly browned. Add the chopped asparagus. Cook over medium heat with ½ of the salt until tender. Add 1 ½ cups water and bring to a simmer. Let the mixture reduce by half and add the cream. Reduce by another ½. Let the asparagus mixture cool and puree in a blender or use an immersion blender. For optimum results strain this puree to remove any tough parts of the asparagus. Add the puree back into a sauce pan and add the asparagus tips and parsley. Bring to a simmer and cook until the mixture coats the back of a spoon. Season to taste with salt and pepper. The sauce can be cooled and reserved up to 3 days at this point or kept hot and used immediately.
Bring a large pot of lightly salted water to a boil and add the pasta. Cook until al dente, about 3 minutes. Strain the pasta and drain completely. Add the pasta to the sauce and stir in the cheese. Portion or plate onto bowls or a platter and garnish with the shaved parmigiano.