Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsfeed.direct.ca!look.ca!cyclone.bc.net!HSNX.atgi.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: Dan Newsgroups: rec.food.recipes Subject: Fettuccine with Prosciutto and Asparagus Followup-To: rec.food.cooking Date: Tue, 04 Jul 2000 18:18:55 GMT Organization: Deja.com - Before you buy. Lines: 32 Approved: phill@rt66.com Message-ID: <8jt9q4$ol8$1@nnrp1.deja.com> Reply-To: Dan NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42835 Fettuccine with Prosciutto and Asparagus 1/2 lb asparagus, in 1 pieces. 2 tablespoon butter 1/2 cup onion, minced 4 oz prosciutto 1 tablespoon butter 1 tablespoon flour 1/2 cup cream 1 lb fettuccine 1/2 cup Parmesan cheese freshly, grated ground pepper Cook the asparagus until tender; drain. Reduce the cooking water to 1/2 cup. Melt the butter in a skillet over a medium heat. Add the onion and cook until fragrant. Stir in the prosciutto and saute. Make a roux of the flour and butter; add the reserved asparagus water and cream. Whisk and heat until the sauce thickens. Add the asparagus and prosciutto and stir in. In the meantime cook the pasta. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Serve and add freshly grated pepper to taste. -- IL Paiolo Cookbook http://www.paiolo.com ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.