Rec: Bow Ties with asparagus,cream,prosciutto

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

kadesma

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 30, 2004
Messages
21,366
Location
california
We are having this tonight, it's a favorite and prety easy and all my kids love it.

1-lb. fresh asparagus
1-c. heavy cream
1/2-c. freshly grated parmesan
2-oz. proscuitto cut into thin crosswise strips

Cook asparagus til slightly tender and just bends when lifted from water. Pat dry and then cut into bite-sized pieces.
Bring cream to simmer and cook til slightly thickened, about 5 min.
Cook bow ties in salted water til al dente, remove wrom water and save some of the cooking water.
Pour pasta, cream and cheese in large serving bowl and tss well. If sauce seems to thick add a little of the cooking water. Add the asparagus and prociutto and toss once more. Salt and pepper to taste.Serve Immediately..
6-8 Servings
Enjoy,
kadesma:)
 
This sounds really good-I'll definitely be trying it!!I may try it as a side when I do chiken francese.Thanks!!
 
Back
Top Bottom