ROASTED ASPARAGUS HAM FETTUCINE
Marian Morash of The
1 lb. asparagus |
1 t. minced garlic |
¼ lb. ham (honey glazed ham is
good; Mrs. Morash used prosciutto) |
Fresh squeezed lemon juice |
8 oz. fettuccine |
Fresh grated Parmesan to taste |
5 T. olive oil |
Fresh ground black pepper to
taste |
Wash and peel
asparagus. Slice in 1 inch pieces. Coat with 2 T. olive
oil. Roast at 450 degrees for about 6 minutes on a cookie
sheet. Set aside.
Slice ham in ½
inch strips.
Cook fettuccine
and drain. Coat with 3 T. heated olive oil and the minced garlic.
Add asparagus and
ham to fettuccine. Add fresh squeezed lemon juice to taste-about 2 to 3
t. maybe? Top individual servings with Parmesan and
black pepper to taste.
4 servings.