Summer Fancy Food Show 2013 June 30 - July 2
New York (NY)
We are pleased to announce our participation …
We are pleased to announce our participation at the CHFA West 2013, where doing business just come naturally, …
We are pleased to announce our participation at the Natural Expo West 2013, where doing business just come nat…
Tagliatelle with asparagus and prosciutto
- Preparation Time: 28 min.
- Cooking time: 8 min.
- Servings: 4
- Difficulty: Low
1 Cook the asparagus until tender; drain. Reduce the cooking water to 1/2 cup. Melt the butter in a skillet over a medium heat. Add the onion and cook until fragrant. Stir in the prosciutto and saute.
2 Make a roux of the flour and butter; add the reserved asparagus water and cream. Whisk and heat until the sauce thickens. Add the asparagus and prosciutto and stir in.
3 In the meantime cook the pasta. When the pasta is cooked al dente, drain it and toss it with the sauce, adding the grated cheese. Serve and add freshly grated pepper to taste.
- 400 g Tagliatelle
- 200 g asparagus, in small pieces
- 2 tbsp butter
- 1/2 cup onion, minced
- 100 g prosciutto
- 1 tbsp butter
- 1 tbsp flour
- 1/2 cup cream
- 1/2 cup Parmigiano Reggiano freshly, grated
- ground pepper
- Protein 50 g
- Fat 15 g
- Carbohydrate 95 g
- Dietary Fibre 10 g
- Cholesterol 14 mg