November 1, 2007
Buttery grilled asparagus and prosciutto farfalle
Farfalle is bowtie-shaped pasta and because of its shape combining it with creamy sauces is a great idea. One of the simplest sauces in Italian cooking is melted butter and here I add to that sauce one of my favorites: grilled asparagus with prosciutto.
Ingredients
1 pound farfalle
1 bunch asparagus
5 slices prosciutto chopped
3/4 stick butter
2 Tbsp olive oil
1/2 cup grated Parmesan cheese
Salt, pepper
Cook the pasta in a large pot with boiling salted water. Stir occasionally. Combine the asparagus with the olive oil. Add salt and pepper and grill the asparagus for about 5 minutes. I used my panini grill to grill them. Once they're done, chop them and reserve. In a saucepan, melt the butter. When the pasta is ready, drain in a colander and mix it into the butter sauce stirring carefully. Add the asparagus, the prosciutto and the Parmesan cheese. You can add a bit of unheated olive oil just before serving.
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