Fettuccine With Asparagus

Preparation

1. Step 1

   Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse the asparagus in cold water.

2. Step 2

   Either cook the asparagus in a steamer or tie in a bundle standing in two inches of water. Cook, covered, until tender but firm. Drain and, when cool enough to handle, cut the stalks into three-quarter-inch pieces. Meanwhile, bring four quarts of water to boil for the fettuccine.

3. Step 3

   Melt the butter in a large frying pan. Add the garlic and the shallots and saute for one minute. Add the prosciutto or shrimp and the cream and bring to a simmer. Cook for several minutes or until the sauce thickens slightly. Season with salt and pepper. Add the asparagus and keep warm until the fettuccine is cooked.

4. Step 4

   Cook the fettuccine until al dente, drain, and transfer to a heated serving bowl. Add the sauce, toss, and serve. Pass the cheese separately.