- Cook the linguine according to the package instructions and set aside.
- Heat the olive oil in a saucepan and sauté the onion for 2 to 3 minutes.
- Add the asparagus and continue cooking for 3 to 4 minutes.
- Pour in the cream and simmer for 3 minutes to thicken. Incorporate the prosciutto and parsley. Season to taste.
- Serve the sauce on a bed of linguine.
CHEF’S SECRET
Try cooking the asparagus with a clove of minced garlic. This adds a subtle aroma that enhances the flavour of the asparagus.
- Sprinkle the dish with finely chopped basil or chives before serving for some additional freshness and a beautiful touch of colour.
- For perfectly al dente linguine, make sure to cook the noodles according to the package instructions, but taste them one minute before the end of the recommended cooking time. This way, they won’t get too soft once you add the sauce.
- Remove the sauce from the heat as you stir in the prosciutto and parsley to maintain their delicate flavour. This way, the prosciutto remains tender and the parsley keeps its bright colour and fresh taste.
Savour linguine al dente coated in a creamy sauce with expertly sliced prosciutto and fresh, crisp asparagus. Each bite will take you on a culinary journey where rich cream melds with silky pasta, elevated by the delicate, slightly salty prosciutto. Tender green asparagus tips add a touch of spring to this comforting dish, making each mouthful a true celebration of flavours and textures.