Ingredients

1 tablespoon butter
1 cup wild mushrooms, diced
1/2 cup red wine or chicken stock
6 spears jumbo asparagus, cut into 1/2-inch chunks
1 teaspoon lemon zest
1 tablespoon fresh basil, chopped
1/2 cup heavy whipping cream
1 pound fettuccine, cooked
6 ounces crab meat
2 tablespoons Parmesan cheese, grated
1 teaspoon fresh parsley, chopped

Directions

Place the butter and mushrooms In a medium-size saute pan over medium heat and cook for one minute. Remove the mushrooms and drain the pan. Into the same pan, add the red wine or chicken stock and cook until the volume is reduced by half. Add the asparagus, lemon zest, basil and cream and reduce by 40 percent. Add the fettuccine and crab and toss together. Top with grated Parmesan cheese and parsley. Serves 2.