Mushroom Fettuccine with Prosciutto Wrapped Asparagus

My idea for this meal originated from a column I was reading in the Food & Wine magazine. It talked about topping asparagus with a creme fraiche sauce. This was my first time cooking with creme fraiche, and I give it an A+ rating! Paired with my fresh mushroom pasta made at Borgatti’s Ravioli shop in Bronx, NY, my taste buds were exploding with every bite! On top of that, I felt amazing after eating this meal! (even despite the dairy!) Here’s the meal breakdown:

Ingredients: Mushroom fettuccine, Prosciutto di Parma, asparagus, extra virgin olive oil, sea salt, pepper.

Sauce: Wisk the following in a bowl using steam heat: creme fraiche, organic egg yolk, fresh oregano, Parmigiano-Reggiano, pepper, salt, extra virgin olive oil.

OLYMPUS DIGITAL CAMERA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s