ASPARAGUS, PROSCIUTTO AND PARMESAN WITH PAPPARDELLE

ASPARAGUS, PROSCIUTTO AND PARMESAN WITH PAPPARDELLE image

Number Of Ingredients 8

3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup chicken broth
1 cup freshly grated parmesan
1 lb. asparagus, cut into 1 inch pieces
1 pound fresh Pappardelle pasta
1/2 pound prossciutto, cut into thin strips

Steps:

(Note, we thought there was too much asperagus in the dish we had in class) In a saucepan saute the garlic with the butter until soft and fragrant. Add the cream and broth, bring the mixture to a boil, and simmer it stirring occasionally, until it is reduced to 1/2 cup. Whisk in the Parmesan, whisking until the mixture is smooth. Season with salt and pepper. Keep the sauce warm. In a pot of boiling salted water cook the asparagus for 2 minutes. Cook the vegetables for 30 seconds, or until they are all just tender, transfer them with a slotted spoon to the sauce, and toss them gently to coat them with the sauce. Cook the pasta until it is al dente, and drain it well. Combine the pasta with the sauce, asperagus, and the prosciutto and season with salt and pepper to taste.