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Fettuccine Alfredo with Asparagus
- 1 pound asparagus, ends trimmed and cut into 1 inch pieces
- 12 ounces fettuccine
- 4 tablespoons butter
- 1/2 cup heavy cream
- 1/2 cup skim milk
- Pinch of nutmeg
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving.
Directions:View on Back to Her Roots
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