Monday, May 24, 2010

Asparagus Fettuccine

1/2 lb Asparagus
Salt
3 T Butter
1/2 C Onion, Chopped
4 oz Proscuitto, Cubed, available in a package
1 C Heavy Cream
1 C Parmigiano-Reggiano Cheese, Grated
1 lb Fettuccine, Cooked Al Dente

Trim the asparagus of the tougher lower portions and cut into 1 inch pieces. Place in a microwave safe dish, cover and cook on high for 3 minutes.
Melt the butter in a skillet over medium heat. Add onions and cook until translucent and golden. Stir in proscuitto and saute until slightly crispy. Add the asparagus and turn the heat to medium high. Stir in the cream and cook, stirring frequently, until reduced by half. Remove from heat and set aside. Add cooked pasta to pan and add cheese. Stir until all is incorporated. Add some of the pasta water if needed.

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