Fettuccine with Asparagus, Lemon and Prosciutto
This fettuccine, studded with prosciutto and asparagus, plus cheese and a cut of citrus, is the first recipe we make when asparagus comes back in season.
- Makes4 servings
- Cook Time35 minutes
- 17
This dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe. To speed things along, we cook the asparagus with the pasta in the same pot of boiling water. To make sure the asparagus is tender-crisp at the same that the pasta reaches al dente, purchase spears that are slightly thicker than pencil-size.
Don’t allow the shallots to brown. Sauté them over moderate heat just until softened to keep their flavor delicate, without any notes of caramelization that would compete with the other flavors in the dish.
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