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Great homemade coffee with James Hoffmann.
Milk Street Recipe
Fettuccine with Asparagus, Lemon and Prosciutto
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.
4
Servings
Tip
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.
35 minutes
Ingredients
-
2
tablespoons salted butter
-
2
medium shallots, minced
Directions
Pardon the interruption
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