• 4 oz asparagus
• 4 Tbsp butter
• 1/4 cup finely chopped yellow onion
• 1/4 cup finely chopped celery
• 1/2 cup finely diced carrots
• 1/2 cup finely diced zucchini
• 1/4 cup finely diced red bell pepper
• salt and pepper to taste
• 1 cup heavy cream
• 1/4 cup freshly grated parmesan cheese
• 2 Tbsp finely chopped parsley
• 1 lb fettuccine or tagliatelle

1. Trim and peel the lower green portions of the asparagus. Cook whole in salted water in a skillet until tender. Cut into 3/4 in lengths.
2. Melt the butter in a large skillet over medium-high heat. Add the onion and sauté to a rich golden color. Add the celery and carrot and sauté for another 5 minutes.
3. Add the zucchini and red bell pepper to the skillet and continue to sauté over a medium-high heat until all the vegetables are tender and lightly colored (approximately 10 - 15 minutes, depending on the size of the skillet). Add salt and pepper to taste.
4. Add the asparagus to the skillet and sauté for about 1 minute. Add the cream (see Step 6) and cook, stirring occasionally, until the cream has reduced by half
5. Remove from the heat and set aside.
6. While the cream is cooking, bring 4 quarts of water to the boil in a large pot. Add the salt and the pasta to the boiling water, stirring.
7. When the pasta is cooked al dente, return the skillet with the sauce to the heat, drain the pasta and toss it with the sauce, adding the grated cheese and parsley. Serve at once.

I have also added broccoli and cauliflower using the same process as the asparagus. You could add any vegetable you like. If soft, cook like the asparagus and if hard add with the carrots.

Primavera translated is 'spring vegetables'.

(Bob)