Oh my gosh! The days seem to really drag on when you are waiting for a package to arrive. I track my package probably 20 times a day (obsessive?). The estimated delivery date is Tuesday (used to be Monday) but I really hope it comes early. Watch me be in the shower when it comes and have to wait an extra day. I think I would cry.
Well it’s spring time and that means asparagus is on sale! The last two times I have gone to the store it has been $0.97 per pound so I just had to get some… and then make this creamy and salty fusilli with asparagus and crispy prosciutto. It just screams spring time with the asparagus and hint of lemon. Basil is also really good in this dish (though not pictured) because I didn’t have any. I’m planning to plant a few herbs in pots on our balcony in the next few weeks though!
Fusilli with Asparagus and Crispy Prosciutto
- 6 ounces prosciutto, thinly sliced
- 1 tablespoon butter
- 2 cloves garlic, crushed
- 1 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 pound fusilli pasta
- 1 pound asparagus, cut into 2 inch pieces
- 1 cup freshly grated Parmesan Reggiano, plus extra for garnish
- 3/4 cup fresh basil, chopped (optional)
- Line a baking pan with foil and lightly coat with cooking spray. Lay prosciutto slices on the pan making sure that none are overlapping. Broil for 1-2 minutes on each side until crispy (careful not to burn). Remove from oven and then cut into thin strips when they have cooled enough to handle.
- Make the sauce by melting butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1 minute). Add cream, lemon zest, and juice and cook for 3-5 minutes until slightly thickened.
- Cook pasta according to package and add asparagus when only 4 minutes remain. Reserve 1/2 cup cooking water, drain the pasta and asparagus, and return to the pot.
- Add the sauce, reserved cooking water, and cheese. Toss, add salt and pepper to taste, and serve topped with crispy prosciutto and Parmesan.
Recipe Source: adapted from Cook’s Country (different cooking method for prosciutto, more garlic, more prosciutto, butter instead of oil, added lemon zest, different kind of Parmesan cheese)