"Sandy's Recipe Room"

ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

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

Directions

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

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