Springtime Pasta With Asparagus

This is not only an easy dish to prepare, but it is delicious, springy, and pretty!

Springtime Pasta

3 T butter

1 medium shallot, minced

2 cloves garlic, minced

2 oz. prosciutto, sliced thin, chopped in chunky pieces

½ cup white wine (or chicken broth)

Juice of half a lemon

1 tsp. lemon zest

Freshly ground black pepper

1 lb. asparagus, ends trimmed, sliced into 2” pieces

1 lb. dried fettuccine

½ cup grated Parmesan cheese

Drizzle of olive oil

In a large non-stick pan, melt butter. Add shallot and garlic and sauté on low for 5 minutes. Add prosciutto and cook on low for a few minutes more. Add wine (or chicken broth), lemon juice and zest, freshly ground pepper and let simmer on very low heat.

Meanwhile, bring a large pot of salted water to boil. Add asparagus and cook for about 2 minutes until bright green and cooked, but crisp. Remove from water with a slotted spoon. Set aside.

Cook pasta in boiling water until al dente. Drain, remembering to reserve about one cup of the pasta water.

To assemble:  In large pasta bowl, add cooked fettuccine. Drizzle with a small amount of olive oil and toss.  Add prosciutto mixture, asparagus and Parmesan cheese and toss gently.  Add small amounts of the hot pasta water until a desired moistness is achieved.

Serve immediately!! 

Makes 4 servings.