Ingredients
1 Pint of Half and Half
1 Pint of Heavy Whipping Cream
Around 8 green onions
2-3 Cups Parmesan Cheese
Half a bunch of Asparagus
Salt
4 Tbsp Margarine
8 oz Fettuccine
Directions
Cook fettuccine according to package directions. Melt margarine over medium heat and saute chopped up green onions. Chop asparagus into small, bite size pieces. Boil over medium high heat while cooking sauce. Add 1/2 of the carton of whipping cream to the green onions/butter. Add 2/3 of the Half and Half. Stir. Add sprinkles of parmesan while stirring. Do this for about 10 minutes until all the parmesan cheese is gone. Add salt to taste. The sauce should start to be a bit thicker now. Drain asparagus and add to sauce. Let it simmer, and then take it off heat. It should start to thicken after about 5 minutes. Serve over Fettuccine immediately. The sauce will thicken through out dinner.
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