Fettuccini con Asparagus Parmesan

Asparagus:

10 spears Asparagus
1/2 cup seasoned bread crumbs
2 tbsp grated Parmesan cheese
1 egg white

Clean and prepare asparagus spears. Combine bread crumbs and parmesan. Separate egg reserving yolk for sauce. Dip spears in egg white and coat with crumbs. Fry over medium heat until golden brown

Pasta:

6 oz. Fettuccini noodles

Cook pasta according to directions on package being careful not to overcook. Drain.

Sauce:

4 oz. Neufchatel Cheese
1 cup Light Sour Cream
2 cloves crushed Garlic
1cup grated Parmesan cheese
1 egg yolk
Milk

Combine Neufchatel and sour cream over medium low heat until smooth. Add garlic. Heat almost to boiling point but do not boil. Add Parmesan cheese and stir until cheese is completely melted. Add milk until desired consistency is achieved. Too thin, it runs all over the plate. Too thick, it sits on top of the pasta like a pile of glop. Remove from heat and add egg yolk. Stir until smooth.

Serve:

Place pasta on plate, cover with sauce. Arrange asparagus spears atop pasta bed. Add a bit more sauce. Serves two.

© Terry Blackburn, 1997
you can make it, you can eat it, but please, give me a little credit!
let me know how it turns out - tblackbu(at)tuality(dot)com