Americo D'Alessandro, Sacramento, California. 13 steps
| 3 cups cream |
Boil, reduce until thickened |
|
Mix, remove to serving dish |
| 1 lb fettucine |
Cook in boiling water until done |
| 1/4 cup parmesan |
grated |
| salt and pepper |
|
| 1 tablespoon butter |
|
|
Sauté |
|
Arrange over |
| 4 cups mushrooms |
sliced |
| 4 cups asparagus |
cut, blanche |
| 4 tablespoons garlic |
chopped |
|
Add |
| parmesan |
grated |
|
Dust over |
|
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