Fettuccine with Asparagus

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    Rexford

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    Rexford

Fettuccine with Asparagus

Here is a dish I haven’t used in many years. With fresh asparagus showing up in the supermarket it is a nice change from the regular pasta and sauce meal.

Served with a nice green salad and garlic bread ... it is a great meal.

9 oz. fettuccini

1 medium fennel bulb, thinly sliced

1 Tbsp olive oil

½ lb fresh asparagus, cut into 1½ in diagonal pieces

3 medium Roma tomatoes, chopped

2 oz. prosciutto cut in thin strips

¼ cup Parmesan cheese

While the fettuccini is cooking, sauté the fennel in oil for about three minutes. Add asparagus and sauté for four more minutes. Add tomatoes and prosciutto. Cook about two minutes. Add fennel mixture to drained pasta. Sprinkle with Parmesan cheese.

— Barbara Rexford

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