Fettuccine With Onions And Asparagus

1. 1

   Heat the butter, margarine and 6 tablespoons of the olive oil in a heavy skillet over medium heat.

2. 2

   Toss in the diced onions to coat; cook for about 20 minutes, stirring occasionally, until golden and lightly browned.

3. 3

   Set aside.

4. 4

   Combine the bread crumbs with the goat cheese (use a fork for a crumbly mixture).

5. 5

   The cheese should be in pea size balls; this makes it easy to sprinkle evenly over the pasta.

6. 6

   Set aside.

7. 7

   Cook the fettuccine in boiling salted water.

* Per serving · 4 servings · Values may vary.

No additional tips available.