Fettucini Alfredo with green chile and asparagus tips

I had this dish in a little restaurant in Carlsbad New Mexico.

Cook one pound of Fettucini noodles according to al dente directions on bag. Or buy fresh if you can.

One 16 oz container of fresh Alfredo Sauce (in your refrigerated deli section)
Or make your own:

Alfredo Sauce
Ingredients: 2 cups Whipping Cream 1 cup Parmesan Cheese, freshly grated 4 Tbsp Butter
Directions:Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The alfredo sauce should generally be creamy.

Put 6 fresh anaheim, New Mexico chiles, green chiles (or whatever your area calls em) under a broiler until the skin starts to brown and bubble. Flip and repeat on other side. Immediately put the chiles in a sealed plastic bag or bowl with a lid for 10 min. This will make the skin of the peppers easy to peel off. Chop skinned chiles into 1/4 in pieces and remove most of the seeds.

If you cannot find the fresh chiles you can buy any canned chopped green chile.

Take a bunch of asparagus (about 20) chop about 2 1/2 inches off the bottom (if the large kind) and discard what you cut off (too tough). Put the rest in a pan of boiling salted water for 2 1/2 min remove from heat and immediately immerse the aparagus in ice water to stop the cooking. Chop into 1/4 inch sections keeping the tops intact. If you can find the baby asparagus just cut the very ends off and reduce the cooking time by half .

Mix the Alfredo sauce with the green chiles and pieces of asparagus in a large serving dish with the hot drained fettucini noodles.

Serve immediately with hot bread and a reisling or chardonnay.

The slight spicyness of the peppers and the flavor of fresh asparagus puts a kick into ordinary noodles.