We're on part 4 of my Valentine's Dinner Series and of course I had to jump into some side dishes! You all know I love sides more than I do main dishes! I think this one will be one of your new favorites. It's so creamy and tastes luxurious. It comes together in no time with minimal ingredients!
What You'll Need:
• 1/2 cup heavy cream
• 1 lemon, juiced
• 2 cups fresh shredded Parmesan
• 1 cup (or half a bunch) asparagus, sliced on a diagonal
• 4 pieces prosciutto
• 3 cups gluten free pasta
• 1/2 block of Boursin cheese
• 1/4 - 1/2 cup reserved pasta water
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt & pepper
How To:
≥≥ Bring heavily salted water to a boil and toss in your gluten free pasta and let it cook until just al dente (not completely done, it'll continue cooking in the cream sauce later on). Reserve some water from the pasta after it's boiled and then drain the rest. Set the pasta to the side.
≥≥ In a skillet on medium heat, crisp up your prosciutto pieces on both sides until crunchy. Remove from the pan. Add in your asparagus and quickly sear for just a couple of minutes. It will pick up the flavor from the prosciutto renderings. We want it to quickly give the asparagus some color without cooking it too long. We still want the asparagus to have a crunch to it. Remove from the pan.
≥≥ In the same skillet, add in your cream and half of the parmesan and stir to combine. I like to do the Parmesan in increments so it melts better. Once melted, add in the remaining Parmesan and repeat. Add in your juiced lemon, 1/2 block of Boursin cheese and spices. Stir to combine and let it bubble for a few. Add in a little bit of pasta water at a time. You don't want the sauce to be watery, but you don't want it to be so thick.
≥≥ Add in your asparagus, crispy prosciutto and cooked gluten free pasta. Stir to combine. Let it sit in the pan and sauce for just a few minutes and it's ready to be served!
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