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View more "Main Dishes" recipes Fettuccine with Ham and Asparagus Recipe

Fettuccine with Ham and Asparagus

Dairy Farmers of Canada
Add to Calendar 09/21/2019 10:00 AM 09/21/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 lb (450 g) fresh asparagus, trimmed
1/4 cup (60 mL) unsalted butter
3 cloves garlic, minced
pinch of hot red chili flakes
1 cup (250 mL) 35 % cream
1 tsp (5 mL) grated lemon zsest
3/4 lb (340 g) Black Forest ham, cut into strips
1 tbsp (15 mL) Russian style mustard or 1 tsp (5 mL) Dijon mustard
Salt and pepper, to taste
1 lb (450 g) fettuccine
2 tbsp (30 mL) chopped fresh dill
2 tbsp (30 mL) butter

Yields: 4 to 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/fettuccine-with-ham-and-asparagus?source=calendar
Fettuccine with Ham and Asparagus true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 10 - 15 mins
  • Cooking Time 15 mins
  • Yields 4 to 6 servings
  • Course Main Dishes
  • Prep. Time 10 - 15 mins
  • Cooking Time 15 mins
  • Yields 4 to 6 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 lb (450 g) fresh asparagus, trimmed
1/4 cup (60 mL) unsalted butter
3 cloves garlic, minced
pinch of hot red chili flakes
1 cup (250 mL) 35 % cream
1 tsp (5 mL) grated lemon zsest
3/4 lb (340 g) Black Forest ham, cut into strips
1 tbsp (15 mL) Russian style mustard or 
1 tsp (5 mL) Dijon mustard
Salt and pepper, to taste
1 lb (450 g) fettuccine
2 tbsp (30 mL) chopped fresh dill
2 tbsp (30 mL) butter

Preparation

Cook asparagus in boiling water 3 to 4 min or until just tender. Rinse with cold water. Pat dry. Cut into 2-inch (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, in a large pot of boiling, salted water, cook pasta according to package directions until just tender but firm (al dente). Just before pasta is ready, reheat sauce. Drain pasta well. Toss with sauce, dill and butter. Taste and adjust seasoning, if necessary.

118 people love this recipe.

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Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1995 Milk Calendar Explore all Milk Calendar recipes

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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