8 oz. fettuccine or noodles
1 lb. fresh asparagus
1 tbsp. butter
1/4 c. light cream
1/2 c. grated Parmesan cheese
Cubed chicken or turkey may be added

In large saucepan, cook fettuccine or noodles according to package directions. Drain.

Wash asparagus. Scrape off scales. Bias slice spears into 1 inch pieces. Cook asparagus in small amount of boiling water for 3-5 minutes. Drain.

Return pasta to large saucepan. Add butter. Toss gently until butter is melted and coats pasta. Add cream, toss. Add Parmesan, dash of pepper and asparagus. Toss lightly. Serve. 4-6 servings.