Tag Archives: asparagus

Prosciutto and Asparagus Alfredo Pasta

29 Apr


This dish made me feel like I was in Rome again! Oh how I wish I was, especially with all of the exciting events happening there this past weekend. But alas, I’m at home nesting like crazy and waiting for our baby to arrive any day now (can’t wait!) so I’ll take a little taste of Italy however I can manage. Also, due to the midwife’s orders, I’m supposed to currently limit my carb intake to one serving a day, so have to make it good!

This is a filling but not super heavy dish that’s perfect for spring. I’ve been on an asparagus kick lately and thought it would be a good match with the prosciutto. I’m not a big fan of salty foods, but the slight saltiness of the prosciutto paired beautifully with the creamy richness of the alfredo sauce. Of course you can make your own sauce, but this time around I decided to use a jar of store bought sauce to save some time and energy.


Prosciutto and Asparagus Alfredo Pasta

3 oz sliced prosciutto, roughly chopped
1 lb fresh asparagus, ends trimmed off, cut into 1 inch pieces
2 cloves garlic, minced
1 lb pasta (I used whole wheat rotini)
2 cups alfredo sauce (I used a 15 oz jar of store bought)
Black pepper
Grated parmesan

Yield: 6-8 servings

Heat some olive oil in a large frying pan and add the asparagus. Cook for about 7 minutes or until tender. Add the garlic and prosciutto and cook for another 2 minutes or so, stirring occasionally. Set aside.

Cook the pasta according to the package. Drain and return the pasta to the pan you cooked it in. Add the alfredo sauce and the asparagus/prosciutto mixture and stir everything together until fully incorporated. Season with a little salt and pepper before serving and sprinkle some grated parmesan on top for garnish. Eat while hot and enjoy!

Source: Adapted from Tide and Thyme


Veggie Tales: Asparagus

28 Feb

Welcome to February’s Veggie Tales post! This month, I made some mighty tasty asparagus. I personally love this veggie but never make it because I didn’t think my hubby was a fan. I kept the recipe pretty simple – just roasted in the oven with some olive oil, salt, and pepper. The texture was perfect – not too crisp and not too mushy. What an easy side dish to make for any occasion!  Here’s my hubby’s take:

“Hello again! My lovely wife has asked me to put in my two cents. I’ll keep this short and sweet: It was actually quite good! The way she made it reminded me of green beans a little bit. While I still couldn’t get past the tops, I did eat several of the stocks. (Just between you and me, you should’ve seen my wife jumping up and down in excitement over me liking this vegetable) Anyways, I would HIGHLY recommend trying this, and maybe dicing it up and adding it to a dish!”

Oven-Roasted Asparagus

1 bunch Asparagus
4 Tbsp Olive Oil
Salt, To Taste
Black Pepper, To Taste

Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and cut off the tough/thick bottom, an inch or so.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.

Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with salt and black pepper. (I used a silicone brush and brushed the oil onto the asparagus)

Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it. Enjoy!

Source: The Pioneer Woman