12 ounces fettuccini
1/2 pound fresh asparagus
6 ounces sliced Canadian bacon
1/4 pound fresh mushrooms
1 loaf Italian bread
1/2 cup grated Parmesan cheese
1 pint heavy cream
Pepper to taste

Cook fettuccini following label directions. Saut? onion and asparagus in butter in medium size skillet until onion is soft, about 3 minutes. Add bacon. Lower heat; cook, covered, 5 minutes or until asparagus is tender. Bring cream to rolling boil in medium size saucepan. Boil gently 2 minutes to reduce slightly. Remove from heat. Stir in Parmesan cheese. Add cream mixture to asparagus-bacon mixture in skillet. Add pepper to taste. Simmer 2 minutes, stirring once or twice. Drain fettuccini. Toss with sauce. Serve with extra Parmesan cheese if you wish. From Family Circle magazine.