Pasta,
Seafood and Eggs:
Prosciutto
and Asparagus Pasta
from
From
Portland's Palate...
A
Collection of Recipes from the City of Roses
INGREDIENTS:
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
TO
PREPARE:
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
Copyright 1992 The Junior
League of Portland, Oregon, Inc. All rights reserved.
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at (503) 297-6364.
The Junior League of Portland,
Oregon, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
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