From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1/2 pound fresh asparagus spears or 1 (10-ounce) package frozen asparagus spears
  • 4 ounces prosciutto ham, thinly sliced and cut into 1-inch strips (see Note)
  • 3/4 cup freshly-grated Parmesan cheese
  • 1/2 cup sour cream
  • 1/4 cup dry white wine
  • 1/4 cup butter (1/2 cube), melted
  • 1/2 pound linguine or fettuccine

In a medium saucepan, steam or boil asparagus until crisp-tender.  Drain and cut into bite-sized pieces.

In a medium bowl, combine asparagus and prosciutto.  In a large bowl, combine cheese, sour cream, wine and butter.  Mix well.  Add asparagus-prosciutto mixture.

Cook pasta according to package directions.  Drain well, but do not rinse.  Transfer pasta to a warm serving platter and toss with sauce.  Sprinkle with additional Parmesan, if desired.  Serve immediately.

Prosciutto is a cured ham that is available at specialty markets and delicatessens.  Garnish with strips of sun-dried tomatoes.


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