1 c. whipping cream
6 tbsp. butter
2 c. asparagus, cooked
Parmesan cheese to taste
1 tbsp. dill
Dash of pepper
1 pkg. fettuccine, cooked (8 oz. pkg.)

Heat cream in large skillet and cook until cream is reduced by half. Turn off heat. Add butter and stir until melted. Add cooked pasta and cook asparagus. Reheat. Sprinkle with Parmesan cheese and/or dill to taste.