Linguini with Prosciutto and Asparagus
Print Category Linguine Thematic No thematic Source IGA Evaluation
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ingredient
- 450 g (1 lb) linguini
- 1 onion, chopped
- 15 mL (1 tablespoon) Olive Oil
- 500 mL (2 cups) asparagus, sliced diagonally
- 375 mL (1 1/2 cups) 15% M.F. cooking cream
- 180 g (6 oz) prosciutto, julienned
- 30 mL (2 tablespoons) fresh parsley, chopped
- Salt and pepper, to taste
Preparation
- Cook the linguini according to the package instructions and set aside.
- Heat the olive oil in a saucepan and sauté the onion for 2 to 3 minutes. Add the asparagus and continue cooking for 3 to 4 minutes.
- Pour in the cream and simmer for 3 minutes to thicken. Incorporate the prosciutto and parsley. Season to taste. Serve the sauce on a bed of linguini
Cook commentary
Serves : 4 portions
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