Fresh asparagus provides the perfect balance to this delicately salty, creamy sauce.
Makes 4 servings
- 1 pound asparagus, woody ends removed
- 2 tablespoons butter
- ¼ pound of prosciutto, cut into ¼ inch strips
- ¾ cup heavy cream
- salt to taste
- freshly ground black pepper
- freshly grated nutmeg
- ½ cup grated Parmesan cheese, plus extra for the table
- 1 pound fresh tagliatelle
- Bring a large pot of salted water to a boil. Add the asparagus and cook until it is al dente. Drain and shock the asparagus in ice water. Drain again, blot dry and cut into 2-inch pieces. (This can be done in advance and stored in the refrigerator for up to 2 days.)
- Fill the pot with salted water and bring it to a boil.
- In a large skillet, melt the butter over medium-high heat. Add the asparagus pieces, coat them well with butter and cook until the butter begins to brown.
- Add the prosciutto and cream. Season to taste with salt, pepper and nutmeg, and simmer until the sauce thickens slightly.
- Meanwhile, add the pasta to the boiling water and cook until it is al dente, about 45 to 60 seconds. Drain and toss with the sauce and Parmesan cheese. Serve with additional Parmesan at the table.