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| Fettuccine with Prosciutto and Asparagus by William William prepares this dish in the early spring just as the sprigs of Asparagus are plentiful. Everyone loves this dish, and it is sure to raise a few eyebrows with every bite around your dinner table too! Note: Proscuitto is a specialty Italian ham that isn't smoked like American ham, but air-cured with salt and seasonings. It's typically sliced thin and eaten raw or lightly cooked as in this recipe. The flavor is best when the cut is fresh, so buy only what you need, and ask for paper-thin slices. Serve with a tossed garden salad or sliced tomatoes sprinkled with basil and feta. INGREDIENTS 3 cups (1-inch) diagonally cut asparagus 1 (9-ounce) package fresh fettuccine 1 tablespoon olive oil 1 cup chopped onion 2 teaspoons bottled minced garlic 1/2 cup chopped prosciutto (about 2 ounces) 2 teaspoons balsamic vinegar 1/2 teaspoon salt 1/8 teaspoon crushed red pepper 1/8 teaspoon black pepper 1/4 cup (1 ounce) preshredded fresh Parmesan cheese INSTRUCTIONS Cook asparagus and pasta in boiling water 3 minutes or until the pasta is done. Drain asparagus and pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Wipe pan dry with a paper towel. Heat oil in pan over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently. Add prosciutto; cook 2 minutes, stirring frequently. Stir in asparagus and pasta, black pepper; toss well. Sprinkle with Parmesan cheese Thanks William! Taste of the Tunnels Index |
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