Ham, Mushroom and Asparagus Fettuccine

My kids love mushrooms so I add them in, but I really do not and have to pick them out. What mothers do!       
24 ounces dry fettuccine noodles
16 ounces fresh asparagus, trimmed and cut into 2 inch pieces
1 cup butter
1 cup slice mushroom
4 cups heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
pinch cayenne pepper
1 pound cooked ham, diced

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until aldente. Stir asparagus into pot in the last five minutes of cooking; drain.
While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally.
Stir in ham and heat through. Toss pasta and asparagus with sauce and serve immediately.

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