Ingredients
1 box Spinach Fettuccini
10 shoots of asparagus
3-4 slices of sun dried tomato
1 egg yolk (optional)
1 pint light cream
1/2 cup parmesan cheese
1 stick butter
salt and pepper to taste
Preparation
In large frying pan melt butter Add cream Shave tough skin off lower portion of Asparagus, cut in half and add to frying pan. Simmer for 15-20 minutes As sauce thickens slowly add half of the parmesan cheese Whisk in egg yolk Add remaining parmesan cut up sun dried tomatoes and add to sauce.
Boil 2 quarts water Add spinach fettuccini cook until tender, or to desrired firmness (approx. 12-15 min.)
Drain Pasta, add to sauce and serve. Sprinkle parmesan cheese over dish.
