Try this delicious recipe!
Servings: Serves 6
Ingredients
  • 1 bunch pencil asparagus
  • 1 bunch white asparagus
  • 8 very thin slices prosciutto
  • 1/2 cup ' ' micro arugula
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup chicken stock
  • 1 can crushed tomatoes (32 ounces)
  • Coarse salt and pepper
  • 16 oz. pasta , such as penne rigate
  • 1/2 cup heavy cream
  • 20 leaves fresh basil , shredded or torn
Directions
Blanch asparagus in boiling salted water for about 30 seconds. Remove from the heat and immediately plunge into an ice water bath to stop the cooking. Cut spears to a length of 3 inches. Wrap one white and one green spear with one slice of prosciutto. Set on individual plates and drizzle with the olive oil. Garnish with micro arugula.
FROM: The 64-Year-Old Grandma Who Posed Nude
Published on January 01, 2006

NEXT STORY

Comment

LONG FORM
ONE WORD