Fettuccine with Asparagus Quick and incredibly fresh-tasting; a dish that says spring! 2 TB. olive oil 2 cloves garlic, minced (should be fresh garlic) 1/4 Cup chopped fresh parsley (should be fresh parsley) 1 can (14–16 oz.) Italian tomatoes with juice or 4-6 fresh Roma or plum tomatoes, depending on size 1/4-1/2 tsp. GROUND ALLSPICE 1/4-1/2 tsp. GROUND NUTMEG 3/4 lbs. asparagus, cut into 1-inch pieces  (1 lb. with lower ends discarded) 8 oz. fettuccine, cooked 1/4-1/2 tsp. PENZEYS PEPPER, to taste 2  TB. Parmesan cheese

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