Fettuccine With Asparagus

1 1/2 pounds of asparagus
12 ounces fettucine
3 tablespoons unsalted butter
1 garlic clove, minced
3 shallots, chopped
1 cup heavy cream
Course salt and freshly ground pepper to taste
Freshly grated Parmesan cheese

Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.

Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring water to boil for the fettuccine.

Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.

Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.

Note: I used whole grain vegan pasta and substituted the heavy cream with fat free half-and-half.