Fettuccine with Blue Cheese and Asparagus
rec.food.recipes/Tom Warda/1998

1-1/4 pounds fresh asparagus
Salt and pepper to taste
3/4 pounds fettuccine
2 tablespoons olive oil
2 tablespoons butter
4 ripe plum tomatoes, peeled, seeded and diced
2 teaspoons finely chopped garlic
1/4 pound blue cheese, crumbled
4 tablespoons coarsely chopped fresh basil leaves
Freshly grated Parmesan cheese

Scrape and trim asparagus and slice diagonally into 1/2-inch lengths.

Bring 2 quarts of lightly salted water to a boil in a large pot. Add the fettuccine and lightly boil for 9 minutes. Reserve 1/4 cup of the water before draining the pasta.

Heat olive oil and butter in the pot and add asparagus, tomatoes and garlic. Cook over medium heat for 2 minutes, stirring. Add fettuccine, blue cheese, basil, the reserved water and salt and pepper to taste. Toss over medium heat and serve with Parmesan cheese on the side.