Fettuccine with Prosciutto and Asparagus


1/2 lb asparagus, in 1 pieces.
2 tablespoon butter
1/2 cup onion, minced
4 oz prosciutto
1 tablespoon butter
1 tablespoon flour
1/2 cup cream
1 lb fettuccine
1/2 cup Parmesan cheese freshly, grated
ground pepper


Cook the asparagus until tender; drain. Reduce the cooking water to 1/2 cup. Melt the butter in a skillet over a medium heat. Add the onion and cook until fragrant. Stir in the prosciutto and saute. Make a roux of the flour and butter; add the reserved asparagus water and cream. Whisk and heat until the sauce thickens. Add the asparagus and prosciutto and stir in. In the meantime cook the pasta. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Serve and add freshly grated pepper to taste.

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