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Cook fettuccine in a large pasta pot of boiling salted water until al dente, about 6-8 minutes.
Reserve ½ cup pasta water before draining pasta.
In a medium sized saucepan melt butter.
Add garlic and cook until starting to brown slightly, 1-2 minutes.
Add cream and bring to a simmer.
Add salt and pepper.
Add cooked pasta, reserved pasta water, both cheeses and chopped parsley.
Add chopped, cooked asparagus into mixture.
Mix well to combine. Serve immediately.
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