Fettuccine Gorgonzola Alfredo tossed with asparagus, leeks and prosciutto

Name: Fettuccine Gorgonzola Alfredo tossed with asparagus, leeks and prosciutto
Total time: 55 min
Yield: 30
Ingredients: 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

PORK FOODSERVICE

20Ingredients

55Minutes

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Ingredients

US|METRIC

30 SERVINGS

2 oz. leeks (julienned)

1 oz. butter (whole)

1 1/2 tsp. garlic (chopped)

4 floz white wine

1/4 tsp. black pepper

1/4 tsp. thyme (fresh chopped)

2 cups heavy cream

6 floz chicken stock (seasoned)

2 oz. Parmesan cheese (imported)

8 oz. gorgonzola

2 lb. fettucine

2 oz. olive oil

15 oz. prosciutto

2 Tbsp. garlic (chopped)

4 oz. butter (whole)

2 floz extra-virgin olive oil

40 pieces asparagus (cooked, chilled, halved)

salt

black pepper

3 floz Gorgonzola cheese sauce

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Directions

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

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Recipe Tags

Main Dishes
Low Sugar
Frying
Low Sodium
Low Carb
Low Calorie
Boiling

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Fettuccine Gorgonzola Alfredo tossed with asparagus, leeks and prosciutto

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Tossed

Asparagus

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