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Asparagus: Fettuccine with Asparagus and Gruyere Cheese Sauce
posted by Trisha 4711 03-01-102 6:09 PM
Fettuccine with Asparagus and Gruyere Cheese Sauce
2 1/2 cups asparagus cut into 1 inch pieces,steamed until barely crunchy, about 8 to 10 minutes
1 lb. fettuccine, cooked
Freshly ground black pepper
For the cheese sauce:
2 tbsp. butter or margarine
1 1/2 tbsp. flour
1 cup low fat milk
1 cup gruyere
Melt butter in a saucepan over low heat. Add flour, stirring, and blend over low heat for 3 minutes. Stir in milk in slowly and bring to a boil. Simmer a few minutes so flour taste disappears. Stir in cheese and cook , stirring with a wire whisk until cheese is melted. If it seems too dry add a little more warm milk.
Combine cooked fettuccine with steamed asparagus and toss with cheese sauce. Pass freshly ground black pepper. Serve with a tossed salad and Italian Bread.
