Tagliatelle with Asparagus, Ham and Cream
Recipe By : The New Pasta Cookbook
Put a large pan of water on to boil.
Peel asparagus, and break off tough bottoms. Cut off tips at about
inches, but keep stalks in one piece.
Salt boiling water, add asparagus stalks, thickest ones first,
until half done. Add tips and continue boiling until tender but
crisp, stiff and bright green. Test as you go along. Remove and
Cook the pasta in the asparagus water. Melt butter in a frying
saute prosciutto until the butter begins to brown, but don't crisp
prosciutto. Add cream and bring back to the boil, scraping the
bits off the bottom. Grind in some fresh pepper.
Slice asparagus stalks into 2 inch lengths. Add to the sauce with
tops and stir to coat; the cream should have reduced and thickened.
Drain pasta when it is al dente and turn into a warm serving bowl.
the sauce and the Parmesan, toss gently, and taste for salt and
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