1 lb. fettuccine
1/2 (10 3/4 oz.) can condensed mushroom soup
1/2 (10 3/4 oz.) can condensed cheddar cheese soup
4 oz. skim milk
2 oz. cream cherry
1/8 tsp. ground nutmeg
8 oz. fresh asparagus spears, steamed crisp tender, cut into 2" pieces
6 oz. lobster (or frozen langostino meat), cooked

Cook fettuccine according to package directions. In a small saucepan, combine soups, milk, sherry and nutmeg and heat at medium for 5 minutes, stirring frequently until hot. Place cooked, hot fettuccine on a serving platter. Place warm asparagus and lobster evenly on the fettuccine. Pour sauce evenly over fettuccine.