Cut asparagus into 5mm slices.
Melt the butter in a frying pan, add asparagus slices, cook over low heat 20 minutes, until tender.
Sprinkle with flour and stir well, then pour the milk slowly, stirring constantly. Let thicken for a couple of minutes.
Cook the fettuccine in boiling salted water until al dente. Drain them well and put in the pan with the asparagus. Add the grated parmesan and put into serving plates.
Mince the herbs finely and pour on the hot pasta.
Aromatic Pasta with Asparagus
Serves two:
160g fettuccine pasta
200g asparagus
100ml milk
40g flour
25g grated parmesan
1 bunch of aromatic herbs: rosemary, sage, basil, thyme, calamint
butter