Wednesday, May 6, 2015

Pasta with Prosciutto & Asparagus

1 lb asparagus, chopped
1 lb mushrooms, chopped (dried morels are fantastic in this!)
1 chopped onion
2-3 cloves garlic, minced
2-3 ounces chopped prosciutto
Scant tablespoon of balsamic vinegar
Tablespoon or two of chicken broth
butter or olive oil
freshly ground black pepper
red pepper flakes
Parmesan cheese

1 lb of cooked pasta (or some substitute thereof)

Saute garlic and onions in olive oil over mild heat until onions begin to turn translucent.  Add prosciutto; cook 2-3 minutes.  Add asparagus and mushrooms; saute until asparagus is just barely tender.  Add balsamic and chicken broth.  Cook another minute or two.  Add remaining ingredients (including cooked pasta), adjust seasonings if necessary.  Toss with cheese and serve.

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