Ingredients
- 1 ½ pounds of asparagus
- 12 ounces fettucine
- 3 tablespoons unsalted butter
- 1 garlic clove, minced
- 3 shallots, chopped
- 6 ounces prosciutto or cooked shrimp, coarsely chopped
- 1 cup heavy cream
- Course salt and freshly ground pepper to taste
- Freshly grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (3 servings)
997 calories; 47 grams fat; 27 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 106 grams carbohydrates; 10 grams dietary fiber; 14 grams sugars; 38 grams protein; 178 milligrams cholesterol; 1578 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 to 4 main-course servings
Preparation
- Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.
- Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring four quarts of water to boil for the fettuccine.
- Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the prosciutto or shrimp and the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.
- Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.
Dining and Cooking