Fettuccini Alfredo with Asparagus (adapted from Quick From Scratch Pasta)

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

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 according to the package. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer. (So if the pasta takes 3 minutes, make the asparagus first and the last 3 minutes of cooking, add the pasta. Or if the pasta takes longer, add the asparagus at the end).

Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Grilled Asparagus (from Sarah Manaresi’s Kitchen)

1 bunch of Asparagus
Olive Oil
Salt and pepper

Heat grill pan over medium-high heat.

Rinse and pat dry the asparagus.

Snap the ends off the asparagus. Toss with olive oil and salt and pepper. Place asparagus in grill pan and turn occasionally until desired doneness, about 10 minutes.