Fettuccine Gorgonzola Alfredo Tossed With Asparagus, Leeks And Prosciutto

• 2 ounces leeks julienned
• 1 ounce butter whole
• 1 1/2 teaspoons garlic chopped
• 4 fluidounces white wine
• 1/4 teaspoon black pepper
• 1/4 teaspoon thyme fresh chopped
• 2 cups heavy cream
• 6 fluidounces 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 fluidounces extra-virgin olive oil
• 40 pieces asparagus cooked, chilled, halved
• salt
• black pepper
• 3 fluidounces Gorgonzola cheese sauce

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
4. 4. Add white wine, black pepper and thyme and gently reduce all the way
5. 5. Add heavy cream and chicken stock and bring to a hard boil
6. 6. Boil for a minute. Whisk in cheeses. Turn off fire. Yields 30 ounces
7. 1. Bring a large pot of lightly salted water to a rolling boil. Place fettuccine in pot and cook until desired doneness. Strain fettuccine and immediately place into a large bowl with the oil.
8. 2. Toss until oil coats all the pasta. Immediately place onto clean large sheet pan allowing pasta to cool. Divide pasta into five-ounce portions and reserve.
9. For each portion, heat a large non-stick fry pan with one-teaspoon oil until smoking point. Lay down 1 1/2-ounces prosciutto in flat slices and sizzle-fry on both sides until crispy.
10. Remove from the pan. Wipe pan clean and immediately add 1/2-tsp. Garlic, 1 Tbsp. Butter, 8 half pieces of asparagus cooked, chilled, halved asparagus, a pinch of salt and pepper and cook until asparagus is heated and garlic begins to caramelize.
11. Ladle in three ounces of gorgonzola sauce and one five-ounce portion of cooked fettuccine and cook all ingredients together for a couple of minutes until pasta is hot and sauce is reduced to the right consistency. Turn onto a serving plate. Chop crispy prosciutto into one-inch pieces and place on top of fettuccine.

leeks, butter, garlic, white wine, black pepper, thyme, heavy cream, chicken, parmesan cheese, gorgonzola, fettucine, olive oil, garlic, butter, extravirgin olive oil, salt, black pepper, gorgonzola cheese sauce

Taken from www.yummly.com/recipe/Fettuccine-Gorgonzola-Alfredo-tossed-with-asparagus_-leeks-and-prosciutto-2255042 (may not work)