Fettuccine Gorgonzola Alfredo tossed with asparagus, leeks and prosciutto

PORK FOODSERVICE
20Ingredients
55Minutes

Ingredients

US|METRIC
  • 2 ounces leeks (julienned)
  • 1 ounce butter (whole)
  • 1 1/2 teaspoons garlic (chopped)
  • 4 fluid ounces white wine
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme (fresh chopped)
  • 2 cups heavy cream
  • 6 fluid ounces chicken stock (seasoned)
  • 2 ounces Parmesan cheese (imported)
  • 8 ounces gorgonzola
  • 2 pounds fettucine
  • 2 ounces olive oil
  • 15 ounces prosciutto
  • 2 tablespoons garlic (chopped)
  • 4 ounces butter (whole)
  • 2 fluid ounces extra-virgin olive oil
  • 40 pieces asparagus (cooked, chilled, halved)
  • salt
  • black pepper
  • 3 fluid ounces Gorgonzola cheese sauce
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    Directions

    1. 1. Place butter and leeks into heavy bottom sauce pan
    2. 2. Cook gently until leeks begin to caramelize (about 5 minutes)
    3. 3. Add garlic and cook another couple of minutes
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