A rich Alfredo sauce over pasta and asparagus brings all the fancy to the table.
3 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, grated
2 cups heavy cream
1/2 cup Parmesan cheese
24 Asparagus stalks
Preheat oven to 350 F. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to an oiled plate and cool.
Melt butter in medium saucepan with olive oil over medium heat. Add the garlic, cream, pepper and bring mixture to a simmer stirring often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
Prep the asparagus by removing the woody ends.
To assemble, ladle some of the sauce on the bottom of a roasting pan. Fill each manicotti with 3 spears and then layer in the roasting dish. Ladle some more of the sauce over each manicotti and top with a little more parmesan. Bake for 30 minutes.