Fettuccine with Prosciutto, Asparagus and Cream

Fettuccine al Prosciutto e Asparagi

banner
Preparation info
  • Serves

    4

    People
    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

  • About

Peeling the bottom third of the asparagus here ensures that you’ll have tender asparagus bits in this luscious, savory pasta dish.

Ingredients

  • ½ pound asparagus
  • Salt
  • 3 tablespoons butter

Method

  1. Trim the tough bottoms of the asparagus, peel the lower green portion and cook in salted boiling water until tender, about 6 minutes. Reserve ½ cup of the water the asparagus cooked in. Cut the asparagus into pieces about ½-