Fettuccine with asparagus, lemon, and prosciutto strikes the perfect balance between effortless and impressive — weeknight-friendly in its simplicity, yet refined enough to anchor a dinner party spread. This is a definite keeper!
The ingredient list is short but mighty: delicate shallots lend a subtle sweetness, silky heavy cream and nutty Parmesan build a luxurious sauce, bright lemon cuts through the richness, and thin-sliced crisped prosciutto adds a savory, lightly salty depth and additional texture. Fresh asparagus ties it all together, bringing a verdant, slightly grassy note that makes the dish feel vibrant and seasonal.
To keep things efficient, the asparagus is cooked right alongside the pasta in the same pot of boiling water. For the best results, look for spears that are slightly thicker than a pencil — slender enough to cook quickly, but substantial enough to reach tender-crisp perfection right as the fettuccine hits al dente. (We gave our asparagus one extra minute in the pot before adding the fettuccine.)
TIP: Don’t allow the shallots to brown. Sauté them over moderate heat just until softened to keep their flavor delicate, without any notes of caramelization that would compete with the other flavors in the dish.
Although not part of the original recipe, before sautéing the shallots, we decided to crisp the prosciutto. The crisping adds a nice texture and brings out the flavor of the meat.Â
Fettuccine with Asparagus, Lemon and Prosciutto
Ingredients
- 2 Tbsp. olive oil
- 4 oz. thinly sliced prosciutto, cut into ½-inch ribbons
- 2 Tbsp. salted butter
- 2 medium shallots, minced
- 1/2 cup heavy cream
- 1 Tbsp. grated lemon zest, plus 1 Tbsp. lemon juice
- 1 oz. Parmesan cheese, finely grated (½ cup), divided
- Kosher salt and ground black pepper
- 1 8- to 9-oz. container fresh fettuccine
- 1 lb. asparagus, trimmed and cut on the diagonal into 2-inch lengths
Directions
- In a 12-inch skillet over medium-high, add 2 tablespoons olive oil and when hot drop in the prosciutto, stirring often until crisped, about 2-3 minutes. Remove prosciutto to a plate.
- Reduce heat to medium and melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes.
- Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
- In a large pot, bring 2 quarts water to a boil. Add the asparagus and boil for 1 minute. Add the pasta to the pot with the asparagus and 2 teaspoons salt; cook, stirring occasionally, until the pasta is al dente and the asparagus is tender-crisp, about 2 minutes more. Reserve about 1 cup of the cooking water, then briefly drain in a colander, leaving water clinging to the pasta.
- Immediately add the pasta mixture and ½ cup of the reserved pasta water to the skillet. Cook over medium heat, tossing with tongs, until the pasta is lightly sauced, 1 to 2 minutes; add more reserved pasta water as needed so the sauce clings to the noodles.
- Add the lemon juice, then taste and season with salt and pepper. Transfer to a serving platter or individual bowls, then scatter on the crisped prosciutto and sprinkle with the remaining Parmesan.
Adapted from a recipe by Rose Hattabaugh for Milk Street
With four of my favourite food ingredients in the title of the dish how can I not like the very inviting-looking plate! Our asparagus season usually begins by August – not long to wait 🙂 !
It was totally delicious!!