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Supper: Spaghettini with Lemon, Asparagus, Artichokes and Crispy Prosciutto


Photo: Bruce Murray, VisionFire Studios

This mix of fresh, bold flavours and an array of textures makes this dish a pleasure to eat.

Serves 4

Recipe courtesy of chef Andrew King, da Maurizio Fine Dining, Halifax.


  • 2 Tbsp butter
  • 4 thin slices prosciutto, cut into squares
  • 3/4 cup dry white wine
  • 1 cup whipping cream
  • 2 tsp grated lemon zest
  • Lemon, juiced
  • 2 whole artichoke hearts, diced
  • ½ lb asparagus, cut into
  • 1.5 cm pieces
  • Salt and pepper, to taste
  • 12 oz spaghettini
  • 1 cup freshly grated Parmigiano cheese


  1. Melt butter in large non-stick skillet over medium heat. Add prosciutto, sauté until crispy, about 2 minutes.
  2. Add wine. Simmer over medium-high heat until mixture reduces to ¼ cup, about 2 minutes.
  3. Add cream, lemon zest and juice. Simmer until sauce thickens slightly, about 3 minutes.
  4. Add artichokes and asparagus; simmer until heated through. Season.
  5. Cook pasta in large pot of boiling salted water until tender, stirring occasionally.
  6. Drain, return pasta to pot. Toss with sauce to coat, add half of the cheese.
  7. Divide pasta among four plates, serve with remaining cheese.

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