{"id":26894,"date":"2020-09-05T16:00:53","date_gmt":"2020-09-05T14:00:53","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=26894"},"modified":"2020-09-05T15:44:44","modified_gmt":"2020-09-05T13:44:44","slug":"fettuccine-in-bianco-with-white-asparagus-asiago-and-cream","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/fettuccine-in-bianco-with-white-asparagus-asiago-and-cream\/","title":{"rendered":"Fettuccine in bianco with white asparagus asiago and cream"},"content":{"rendered":"<p><span class=\"text_line\" data-position=\"46:4:0:0:0\" data-endposition=\"46:4:13:0:0\" data-complex=\"0\">One fall day, I came across a beautiful display of white asparagus at<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:4:13:0:0\" data-endposition=\"46:4:25:0:0\" data-complex=\"0\">a local food market. Because they were in season, they were priced<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:4:25:0:0\" data-endposition=\"46:4:39:0:0\" data-complex=\"0\">well, and so I bought a bunch, not knowing exactly how I would use<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:4:39:0:0\" data-endposition=\"46:4:52:0:0\" data-complex=\"0\">them. I came up with this creamy sauce, in which the sweet, mild<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:4:52:0:0\" data-endposition=\"46:4:62:0:0\" data-complex=\"0\">flavor of the asparagus is enhanced with red onion, shredded<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:4:62:0:0\" data-endposition=\"46:4:72:4:0\" data-complex=\"0\">cheese, and thin ribbons of prosciutto. This recipe produces a love<\/span><span class=\"text_line\" data-position=\"46:4:72:4:0\" data-endposition=\"46:4:86:0:0\" data-complex=\"0\">ly, elegant dish fit for company for very little work. It is rich and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:4:86:0:0\" data-endposition=\"46:5:0:0:0\" data-complex=\"0\">needs only a lightly dressed salad as an accompaniment.<\/span><\/p>\n<p><strong>Portions: <\/strong>Makes 4 to 6 servings<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3 tbsp unsalted butter<\/li>\n<li>2 tbsp finely diced red onion<\/li>\n<li>1 lb\/455 g white asparagus, ends trimmed, tough outer layer peeled, and cut into 3\/4-in\/2-cm lengths<\/li>\n<li>1 cup\/240 ml heavy\/double cream<\/li>\n<li>1\/2 cup\/55 shredded asiago fresco cheese<\/li>\n<li>Kosher or fine sea salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<li>1 batch fresh egg pasta dough, cut into fettuccine, or 1 lb\/455 g dried fettuccine<\/li>\n<li>1\/2 cuo\/55 g freshly grated Parmigiano Reggiano cheese, plus more for serving<\/li>\n<li>3 oz\/85 g thinly sliced prosciutto di Parma, cut into narrow strips<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Put the butter in a large frying pan placed over medium heat. When <span class=\"text_line\" data-position=\"46:26:13:0:0\" data-endposition=\"46:26:26:5:0\" data-complex=\"0\">the butter is melted, stir in the onion and saut\u00e9 for 2 minutes, allow<\/span><span class=\"text_line\" data-position=\"46:26:26:5:0\" data-endposition=\"46:26:40:0:0\" data-complex=\"0\">ing the butter to sizzle a little but not brown. Add the asparagus and<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:26:40:0:0\" data-endposition=\"46:26:54:0:0\" data-complex=\"0\">toss to coat thoroughly with the butter. Saut\u00e9 for 6 to 8 minutes, or<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:26:54:0:0\" data-endposition=\"46:26:66:0:0\" data-complex=\"0\">until barely tender. Stir in the cream and Asiago and season lightly<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:26:66:0:0\" data-endposition=\"46:26:78:0:0\" data-complex=\"0\">with salt and pepper. Cook, stirring often, for about 10 minutes, or<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:26:78:0:0\" data-endposition=\"46:27:0:0:0\" data-complex=\"0\">until the cheese has melted and the sauce has thickened.<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\" data-linebreak=\"1\">\u00a0<\/span><\/span><span data-selectable=\"0\">\u00a0<\/span><span class=\"text_line\" data-position=\"46:28:0:0:0\" data-endposition=\"46:28:14:0:0\" data-complex=\"0\">While the sauce is cooking, bring a large pot of water to a rolling<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:28:14:0:0\" data-endposition=\"46:28:26:0:0\" data-complex=\"0\">boil and salt generously. Add the fettuccine and stir to separate the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:28:26:0:0\" data-endposition=\"46:28:39:0:0\" data-complex=\"0\">noodles. If using fresh pasta, cover the pot until the water returns to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:28:39:0:0\" data-endposition=\"46:28:55:0:0\" data-complex=\"0\">a boil, then uncover and cook the pasta for 3 to 5 minutes, or until al<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:28:55:0:0\" data-endposition=\"46:28:65:2:0\" data-complex=\"0\">dente. If using dried pasta, cook according to the manufacturer\u2019s in<\/span><span class=\"text_line\" data-position=\"46:28:65:2:0\" data-endposition=\"46:28:78:0:0\" data-complex=\"0\">structions until al dente. Drain the pasta in a colander set in the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:28:78:0:0\" data-endposition=\"46:29:0:0:0\" data-complex=\"0\">sink, reserving about 1 cup\/240 ml of the cooking water.\u00a0<\/span><span class=\"text_line\" data-position=\"46:30:0:0:0\" data-endposition=\"46:30:15:0:0\" data-complex=\"0\">Return the pasta to the pot and pour the sauce over it. Toss gently to<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:30:15:0:0\" data-endposition=\"46:30:26:0:0\" data-complex=\"0\">combine the pasta and sauce thoroughly. Add the \u00bd cup\/55 g<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span><\/span><span class=\"text_line\" data-position=\"46:30:26:0:0\" data-endposition=\"46:30:39:0:0\" data-complex=\"0\">Parmigiano and the prosciutto and gently toss again. Add a little of the cooking water if necessary to loosen the sauce. Transfer the<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>dressed pasta to a warmed serving bowl or shallow individual<span data-selectable=\"0\" data-singlespace=\"1\" data-lineend=\"1\">\u00a0<\/span>bowls. Sprinkle a little Parmigiano on top and serve immediately.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>One fall day, I came across a beautiful display of white asparagus at\u00a0a local food market. Because they were in season, they were priced\u00a0well, and so I bought a bunch, not knowing exactly how I would use\u00a0them. I came up with this creamy sauce, in which the sweet, mild\u00a0flavor of the asparagus is enhanced with&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/fettuccine-in-bianco-with-white-asparagus-asiago-and-cream\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":26895,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[6572],"tags":[],"class_list":["post-26894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Fettuccine in bianco with white asparagus asiago and cream - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/fettuccine-in-bianco-with-white-asparagus-asiago-and-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fettuccine in bianco with white asparagus asiago and cream\" \/>\n<meta property=\"og:description\" content=\"One fall day, I came across a beautiful display of white asparagus at\u00a0a local food market. Because they were in season, they were priced\u00a0well, and so I bought a bunch, not knowing exactly how I would use\u00a0them. 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