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Asparagus Fettuccine Recipe

Asparagus Fettuccine Recipe

Asparagus is in season, so celebrate with this satisfying meatless dish from Genise Krause of Sturgeon Bay, Wisconsin. The tender spears pair beautifully with the creamy white sauce, which is tossed with fettuccine right in the skillet.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings


  • 4 ounces uncooked fettuccine
  • 1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 2 ounces cream cheese, cubed
  • 1/4 cup milk
  • 1/4 cup shredded Parmesan cheese
  • 1-1/2 teaspoons lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  • 1. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender.
  • 2. Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture. Yield: 2 servings.

Nutritional Facts

1-1/4 cup: 396 calories, 17g fat (10g saturated fat), 45mg cholesterol, 388mg sodium, 47g carbohydrate (7g sugars, 4g fiber), 17g protein.

Reviews for Asparagus Fettuccine

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Danerlea User ID: 875081 207826
Reviewed Mar. 6, 2012

"My husband and I both loved this recipe. I used frozen asparagus & it turned out great. I also added cooked cubed chicken along with the cheeses and milk. The only thing I would change would be the amount of milk- it was very thick so next time I make this I'll add more milk to thin the sauce a bit. The leftovers were good too!"

jwoodruff User ID: 5086368 88535
Reviewed Apr. 21, 2010

"This recipe is so delicious and very simple to make! I've made it about 3 times now and I would recommend doubling the recipe so you have more of this yummy pasta! My sister loves it too now."

Elfman42 User ID: 3891696 158021
Reviewed Mar. 8, 2010

"Very easy to make and incredible flavour! A definite keeper. Next time I make it I am going to incorporate chopped porcini or portobello mushrooms, and replace the milk with white wine. The flavour and presentation quality of this recipe is outstanding compared to the ease with which is created."

xrayeyes2 User ID: 183940 154554
Reviewed Jul. 23, 2009

"I made this as a main dish for my vegetarian aunt. We ALL loved it!"

cherrylady User ID: 1073547 83303
Reviewed Aug. 11, 2008

"This dish is delicious and SIMPLE!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.