Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas

Name: Creamy Fettuccine with Prosciutto, Asparagus, Mushrooms, and Peas
Yield: Makes 6 Servings
Ingredients: 8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths; 1/4 cup (1/2 stick) unsalted butter; 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips; 8 ounces crimini mushrooms, sliced; 1 cup frozen petite peas, thawed; 1 cup whipping cream; 16 cherry tomatoes, halved; 1 pound fettuccine; 2/3 cup grated Parmesan cheese (about 2 ounces); 1/4 cup chopped fresh chives

By Nancy Verde BarrPhotography by Levi Brown

March 31, 2001

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