Fettuccine With Prosciutto And Asparagus Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the prosciutto in a large skillet over medium-high heat until it renders some fat and begins to brown, about 2 minutes. Add the garlic and thyme and cook until the garlic just begins to soften, about 30 seconds. Remove the skillet from the heat and add the wine. Return to the heat and cook until the wine evaporates slightly, about 2 more minutes. Add 1/4 teaspoon salt and pepper to taste. Add the cream and nutmeg and cook, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Meanwhile, add the pasta to the boiling water and cook as the label directs, adding the asparagus during the last minute of cooking. Reserve 1/2 cup cooking water, then drain the pasta and asparagus.
• Add the cheese to the cream sauce and stir to combine. Add the pasta and asparagus and toss to coat, adding some of the reserved cooking water to loosen, if needed. Season with salt and pepper. Divide among bowls and top with more cheese.

Steps:

• Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
• Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
• Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.

Steps:

• Bring a large pot of salted water to boil.
• Cut off tough ends of asparagus spears. Cut each on the bias into 1-inch lengths. There should be about 1 1/2 cups. Rinse well and drain.
• Add the asparagus to the boiling water and cook about 2 minutes. Remove asparagus with a slotted spoon and set aside.
• Drop the fettuccine into salted boiling water. Let cook to desired degree of doneness (cooking time will range from about 2 to 2 1/2 minutes for fresh pasta to 9 minutes or more for dried). Reserve 2 tablespoons cooking water. Drain the pasta.
• Heat the butter in the pot in which the pasta was cooked. Add the asparagus pieces and the fettuccine. Add salt, pepper and nutmeg. Add the reserved 2 tablespoons of cooking water and basil. Toss to blend. Serve hot with Parmesan cheese on the side.

Steps:

• Trim and peel the lower green portions of the asparagus. Cook whole in salted boiling water in a skillet just enough water to cover the asparagus. Only a few minutes to cook tender.
• RESERVE 1/2 cup of the water
• When cool enough to handle, cut the asparagus into 1/4" lengths.
• Pour 4 quarts of water into a large pot and place over a high heat (for pasta).
• In a skillet over medium heat, melt the butter and add the onion, cooking until it softens and turns a rich golden color.
• Stir in the sliced prosciutto and saute' until it has lost its raw color.
• Add the asparagus, raise the heat to medium-high and cook until it is lightly browned.
• Pour the reserved water in and cook until it has evaporated.
• Stir in the cream and cook, stirring frequently, until it has reduced by half. At this time taste for any salt requirements. Remove skillet from heat and set aside.
• When water for the pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt to the boiling water and drop in the pasta all at once, stirring well.
• When the pasta is cooked "al dente", drain it and toss it with the sauce, adding the grated cheese.
• Serve immediately.
• NOTE: Also good with: penne, fusilli corti, garganelli.

Steps:

• Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into one-and-a-half-inch pieces.
• Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside and keep warm.
• Steam the fava beans until barely tender. Set them aside and keep them warm. Meanwhile, bring six quarts salted water to boil for the fettuccine.
• Melt the butter in a saute pan. Add the shallots and the prosciutto and saute for one minute. Add the cream and bring to a simmer. Add the tarragon and salt and pepper and cook, stirring, for five minutes, or until the sauce has thickened slightly. Add the asparagus and fava beans and heat through. Keep the sauce warm until the fettuccine is cooked.
• When the fettuccine is al dente, drain it and transfer it to a heated serving bowl. Add the sauce, toss and serve. Pass freshly grated Parmesan cheese separately.

Steps:

• Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into inch-and-a-half pieces on the diagonal.
• Meanwhile, bring six quarts salted water to boil for the fettuccine. Preheat oven to 450 degrees. Steam the asparagus until barely tender. Set aside and keep warm.
• Melt the butter in a saute pan. Add the shallots and the prosciutto and saute until the shallots are soft. Add the cream and bring to a simmer. Add the tarragon and cook five minutes, or until the sauce has thickened slightly. Season to taste with salt and freshly ground pepper. Add the asparagus and keep warm until the fettuccine is cooked.
• Cook the fettuccine until al dente. Add it to the sauce and toss. Drain and transfer to a buttered baking dish and sprinkle with bread crumbs and cheese. Bake about 15 minutes or until the top is golden brown.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the asparagus, onion and garlic in butter until tender. , Add the remaining ingredients. Cook and stir over medium heat for 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine; toss with asparagus mixture.

Steps:

• 1. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
• 2. Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
• 3. Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
• Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
• Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.

Steps:

• Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.
• Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring four quarts of water to boil for the fettuccine.
• Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the prosciutto or shrimp and the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.
• Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.