Fettuccine Alfredo with Asparagus

Creamy, quick fettuccine Alfredo with tender asparagus. A simple butter-garlic roux with broth, milk, and Parmesan coats pasta in about 30 minutes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a medium saucepan halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 9–10 minutes.

Step 2

Wash asparagus and snap off woody ends. Cut diagonally into 5 cm pieces. Add to pasta during the last 2–3 minutes of cooking time.

Step 3

Heat a sauté pan over medium heat.

Step 4

Peel and mince garlic.

Step 5

Add butter to pan and swirl to coat. Add garlic and cook until fragrant, 15–30 seconds.

Step 6

Sprinkle flour into pan and whisk until combined with the butter.

Step 7

Add broth and whisk until smooth. Then add milk and stir until sauce is thickened, 4–5 minutes.

Step 8

Finely grate 1/4 cup of Parmesan.

Step 9

Add Parmesan, salt, and pepper to sauce. Stir until smooth, then reduce heat to low until pasta is ready.

Step 10

Drain pasta and asparagus in a colander, reserving about 1/2 cup of the pasta water.

Step 11

Add pasta, asparagus, and 1/2 of the reserved pasta water to sauce. Toss to combine. Add more pasta water to thin out the sauce if desired.

Step 12

Place on a plate, garnish with freshly ground pepper, and enjoy!