Asparagus and Prosciutto Gratin of Fettuccine
Published March 21, 1998
- Total Time
- 30 minutes
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Ingredients
1 pound medium asparagus
3 tablespoons unsalted butter
2 shallots, minced
¼ pound prosciutto, diced
¾ cup heavy cream
1 tablespoon fresh tarragon leaves, chopped
Coarse sea salt and freshly ground pepper to taste
1 pound fettuccine
About ¾ cup toasted bread crumbs
2 tablespoons grated Parmesan
Nutritional analysis per serving (4 to 6 servings)
74 grams carbs; 64 milligrams cholesterol; 567 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 5 grams fiber; 663 milligrams sodium; 21 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 stalk. Cut the asparagus into inch-and-a-half pieces on the diagonal.
- Step 2
Meanwhile, bring six quarts salted water to boil for the fettuccine. Preheat oven to 450 degrees. Steam the asparagus until barely tender. Set aside and keep warm.
- Step 3
Melt the butter in a saute pan. Add the shallots and the prosciutto and saute until the shallots are soft. Add the cream and bring to a simmer. Add the tarragon and cook five minutes, or until the sauce has thickened slightly. Season to taste with salt and freshly ground pepper. Add the asparagus and keep warm until the fettuccine is cooked.
- Step 4
Cook the fettuccine until al dente. Add it to the sauce and toss. Drain and transfer to a buttered baking dish and sprinkle with bread crumbs and cheese. Bake about 15 minutes or until the top is golden brown.
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