INGREDIENTS:
In a medium saucepan, steam or boil asparagus until crisp-tender. Drain and cut into bite-sized pieces.
In a medium bowl, combine asparagus and prosciutto. In a large bowl, combine cheese, sour cream, wine and butter. Mix well. Add asparagus-prosciutto mixture.
Cook pasta according to package directions. Drain well, but do not rinse. Transfer pasta to a warm serving platter and toss with sauce. Sprinkle with additional Parmesan, if desired. Serve immediately.
NOTE: Prosciutto is a cured ham that is available at specialty markets and delicatessens. Garnish with strips of sun-dried tomatoes.
SERVES: 4
- 1/2 pound fresh asparagus spears or 1 (10-ounce) package frozen asparagus spears
- 4 ounces prosciutto ham, thinly sliced and cut into 1-inch strips (see Note)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup dry white wine
- 1/4 cup butter (1/2 cube), melted
- 1/2 pound linguine or fettuccine
In a medium saucepan, steam or boil asparagus until crisp-tender. Drain and cut into bite-sized pieces.
In a medium bowl, combine asparagus and prosciutto. In a large bowl, combine cheese, sour cream, wine and butter. Mix well. Add asparagus-prosciutto mixture.
Cook pasta according to package directions. Drain well, but do not rinse. Transfer pasta to a warm serving platter and toss with sauce. Sprinkle with additional Parmesan, if desired. Serve immediately.
NOTE: Prosciutto is a cured ham that is available at specialty markets and delicatessens. Garnish with strips of sun-dried tomatoes.
SERVES: 4
