Serves 4-5
Ingredients:
- Some asparagus - probably about 3/4 lbs. cleaned, cut on the diagonal into 1/2" pieces
- 1 cup of half and half
- 1 cup of chicken stock
- 2 oz. prosciutto
- some fresh Italian parsley, chopped (handful)
- lemon zest
- 1 lb. fettuccini
Blanch the asparagus until it is just tender but not soft or limp. Combine the cream and stock and simmer until thickened. Add the asparagus and prosciutto to the cream sauce, add salt pepper, parsley and the lemon zest.
Combine and serve in pasta dishes.