I love to cook with the seasons, using ingredients at their freshest. I was flipping through April editions of Cooking Light and found this recipe from 2005. I was also inspired by a “cooking class” article (in this edition) by Susan Loomis who owns a cooking school in Louviers, Fance. Reading through her philosophy (using the freshest of ingredients, the importance of method, technique and layering flavors to create a harmonious whole) was a nice refresher and good read.
On to the recipe. I couldn’t find fresh fettuccine so opted for the boxed version. I still have lemons on my Meyers Lemon tree (which is really odd) so I was able to use them. I had some Pecorino left over and used some of that as well. Served with crusty rolls. Delicious.
1 (9-ounce) package fresh fettuccine
2 teaspoons olive oil
5 cups (1-inch) slices asparagus (about 1 1/2 pounds)
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
4 ounces very thin slices prosciutto, coarsely chopped
3/4 cup (3 ounces) grated fresh Parmesan cheese
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, heat oil in a large nonstick skillet over medium heat.
- Add asparagus and next 4 ingredients (asparagus through salt).
- Cover and cook 5 minutes or until tender, stirring occasionally.
- Stir in prosciutto; cook, uncovered, for 1 minute.
- Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.