Fettuccine Alfredo with Roasted Asparagus

The entirety of last week I was consumed with the idea of making fettuccine alfredo with asparagus.  Not sure where the craving came from, or whether it was a nutrient craving (asparagus) or a dairy craving - (butter, cream, and cheese?) or what but once I get an urge like that it will haunt me until I try it.

I have no idea if this is an "authentic" recipe but holy hell was it GOOD!

After consulting a few recipes, I came to the conclusion that if I melted some butter, added some cream and Parmesan, it would be pretty good. 

I love being right!

I was too hungry and nervous about making this for the first time, so I didn't take step by step pictures, which means - I'll have to make this again!!

Fettuccine Alfredo (maybe)

• 1/2 cup butter (1 stick)
• 1 half pint cream (4 oz)
• 2 very large handfuls of freshly shredded Parmesean
• a tiny dash of garlic powder
• a few twists of freshly ground pepper
• a bit of freshly chopped parsley for garnish if you want
• Fettuccine noodles - I used 1/2 a package of fresh Spinach Fettuccine by a local company (Pasta Plus), and as always, I made way too much.  Don't be like me.  Measure your noodles.  Just don't ask me how much to use.

Begin to melt the butter over low heat while you are bringing salted water to a boil in another pot for the noodles.  Cook noodles according to directions.  When butter is melted, add cream.  It is so much fun to watch it blend as you stir.  Add a tiny dash of garlic powder if you want.  Add 1 very large handful of Parmesean, and stir until it's pretty much melted. Even if it doesn't melt, it probably doesn't matter. After the noodles are done and drained, decide you need another handful of Parmesean.

When the sauce is awesome and to your liking, add the noodles and stir gently to coat.

This is really really really good with freshly roasted asparagus.  I mean just look at it!

If you want a more polished recipe, check out the blogs I routinely scour for inspiration: the Pioneer Woman and Simply Recipes.