Creamy preserved lemon pasta with asparagus and crispy prosciutto is my second of three recipes I made for Easter for World Market’s blog, Discover. This dish highlights one of the best vegetables of spring, asparagus, and has a very light tangy lemon sauce and salty crispy prosciutto. A great meal option for Easter or for any dinner this spring. Thanks to World Market for sponsoring this post.
One of the best parts about springtime is the fresh vegetables that have been growing all winter ready to be harvested and eaten, such as asparagus. The early season of asparagus always gets me excited for longer days and warmer temps ahead. Plus they are a versatile vegetable for salads, roasted, grilled and sautéed in pasta dishes like my creamy preserved lemon pasta with asparagus and crispy prosciutto.
I tried to bribe my kiddo with asparagus for helping me with this photo. She said she prefers cupcakes as payment, not asparagus. I don’t blame her. In a battle of cupcakes Vs. asparagus I might choose the cupcake too. But fresh spring asparagus is so good when added to salads, roasted or lightly cooked and added to pasta dishes.
I baked the prosciutto in the oven to get it nice and crispy. Since it is so fragile I prefer to cook it this way. Line a baking sheet with parchment so its easy to remove once baked. My dogs were going nuts when this was baking. They are convinced one of these days whatever I am baking in the oven I will removed and place straight into their mouths. Silly dogs.
This pasta is super easy to cook up and the sauce is similar to an alfredo but much much lighter. Preserved lemon is a unique but wonderful ingredient. It is salty and with the salty prosciutto and parmesan adding salt to the sauce really isn’t necessary. Too much salt would really overpower the sauce.
The recipe and more photos and instructions are on Discover a blog by World Market. Head on over there and make this recipe for Easter! Just make sure you save room for dessert!
Thanks again to World Market for sponsoring this post. I am a World Market Ambassador and like always all opinions are my own.