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Fettuccine with Ham and Asparagus
- Course Others
- Prep. Time 0 - 10 mins
- Cooking Time 0 - 15 mins
- Yields 4 to 6
Preparation
What You Need
1 lb
(500 g)
asparagus, trimmed
1/4 cup
(50 ml)
unsalted
butter
3
cloves garlic, finely chopped
Pinch
hot red chili flakes
1 cup
(250 ml)
35%
Real Whipping Cream
1 tsp
(5 ml)
grated lemon peel
3/4 lb
(375 g)
Black Forest ham, cut into strips
1 tbsp
(15 ml)
Russian style mustard
or
1 tsp
(5 ml)
Dijon mustard
Salt
Pepper, to taste
3/4 lb
(375 g)
fettuccine
2 tbsp
(30 ml)
chopped fresh dill
2 tbsp
(30 ml)
butter
Instructions
Cook asparagus in boiling water 3 to 4 min or until just tender. Rinse with cold water. Pat dry. Cut into 2” (5 cm) pieces. Reserve.
For the sauce, melt butter in a large, deep skillet. Add garlic and hot chili flakes. Cook gently, without browning, for 3 to 5 min until garlic is very tender and fragrant. Add cream and lemon peel. Bring to a boil. Reduce cream mixture until slightly thickened.
Add ham and asparagus, mustard, salt and pepper. Stir well and remove from heat.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook 8 to 10 min or until tender. Just before pasta is ready, reheat sauce. Drain pasta well. Toss with sauce, dill and butter. Taste and adjust seasoning, if necessary.
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