*  Exported from  MasterCook  *

                      Americo's Asparagus Fetuccine

Recipe By     : Americo DAlessandro
Serving Size  : 1    Preparation Time :0:00
Categories    : Meats                            Game

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          heavy cream
   4      cups          sliced mushrooms
   1      pound         fettuccine
   4      tablespoons   fresh garlic -- chopped
   1      tablespoon    butter
     1/4  cup           Parmesan -- freshly grated
   4      cups          cut asparagus -- blanched
                        Salt and pepper
                        Parmesan cheese -- for garnish

Place cream in saucepan and bring to a boil; reduce until thickened.
Bring water to boil for fettuccine; add fettuccine and cook until done.
While the cream is reducing and the pasta is cooking, heat butter in a
sauti pan. Sauti asparagus and mushrooms until hot; add garlic.  Drain
pasta and place in the saucepan of reduced cream. Add Parmesan cheese and
season with salt and pepper. Remove pasta to a serving dish and place
sautied asparagus, mushrooms and garlic on top. Dust with more Parmesan
cheese, salt and pepper.

 Per serving: 894 calories; 19 grams protein; 46 grams carbohydrate; 73
grams fat (45 saturated, 21 monounsatuated, 3 polyunsaturated); 260 mg
cholesterol; 419 mg sodium



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NOTES : Until he closed the restaurant, Americo's Asparagus Fettuccine was
       something people of the Sacramento waited for every year. Served only
       during the fresh asparagus season (March-May), this is an artery clogging
       piece of heaven on earth