Green and White Asparagus with Prosciutto
Created by Wolfgang Puck
January 01, 2006
Try this delicious recipe!
Servings: Serves 6
- 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
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.
Printed from Oprah.com on December 11, 2013
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