FETTUCINI WITH AN ASPARAGUS AND GORGONZOLA SAUCE

FETTUCINI WITH AN ASPARAGUS AND GORGONZOLA SAUCE image

Yield 4 servings

Number Of Ingredients 10

1 pound dried fettucini
1 pound fresh thick asparagus stalks
2 tablespoons unsalted butter
2 tablespoons light olive oil
1 medium Vidalia or other sweet onion, cut into vertical slivers
1 tablespoon dry Sherry wine
1/2 cup heavy cream
2 ounces Gorgonzola dolce, crumbled
sea salt and freshly ground pepper
Finely minced Italian parsley

Steps:

Bring a large pan of salted water to a boil. Add pasta and cook according to package directions for al dente. Meanwhile, trim asparagus of tough woody portions and cut remaining into 2-inch diagonal pieces. In a 10-inch skillet bring salted water to a boil. Add asparagus and cook 2 minutes or until crisp-tender and a bright fresh green. Drain and refresh in cold water to stop the cooking. Drain again and set aside on paper towels to absorb remaining moisture. Dry the skillet and to it add the butter and olive oil. Add onion slivers and saute over medium heat until tender but not browned about 4 minutes. Add sherry wine and cook another minute. Add cream and crumbled Gorgonzola, and stir over medium heat until cream is hot and the cheese has melted. Taste and add salt and pepper to taste, remembering that the cheese is salty. Reserve 1 cup pasta cooking water, drain fettucini and add it quickly to the skillet before all of the cooking water has drained off. Toss, adding a little cooking water if sauce is too thick. Drop in a few tablespoons of minced parsley, toss again and serve.