Asparagus Agnolotti with Proscuitto Bundles and Roasted Asparagus
Serves 1
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Ingredients
¼ lb. asparagus, peeled and trimmed
2 Tbsp. finely chopped shallot
3 thinly sliced pieces of Proscuitto
3 Tbsp. herbed chevre
2 tsp. butter
5 Joseph's Asparagus Agnolotti (#29250)
2 Tbsp. dry white wine
2 Tbsp. chicken broth
2 Tbsp. light cream
1 Tbsp. toasted pine nuts
Fresh cut chives for garnish
Method
1. Bring 4 quarts of salted water to a boil.
2. Brush asparagus with olive oil and grill for 4 minutes until tender. Diagonally cut into ¼ inch slices
3. Layout out 2 slices of the Proscuitto; spread each with 1 tablespoon of the chevre, roll up and tuck in the sides. Sauté over medium heat, turning as they color lightly. Reserve and keep warm.
4. Sauté the shallots in the butter over low heat until translucent, about 3 minutes.
5. Chop the remaining piece of proscuitto into small pieces and add to shallots.
6. Add the wine and reduce, add the chicken broth and reduce, stir in the cream. Season with pepper; cook until slightly thickened. Remove from heat.
7. Cook the pasta for 3 minutes in boiling water. Ladle out and reserve ¼ cup of the pasta water. Drain the pasta, add to the cream sauce, stir in the remaining chevre and sliced asparagus.
8. Place over low heat until heated through (add some of the reserved pasta water if pasta becomes dry.)
9. Serve pasta and top with Proscuitto bundles, the toasted pine nuts and garnish with chives.
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