Fettuccine With Asparagus, Fava Beans and Prosciutto

• 1 pound asparagus
• 1 1/2 pounds fava beans, peeled and their pulps removed
• 1 pound fettuccine
• 3 tablespoons unsalted butter
• 2 shallots, minced
• 1/4 pound prosciutto, diced
• 1 cup heavy cream
• 1 tablespoon fresh tarragon leaves, chopped
• Coarse salt and freshly ground pepper
• Freshly grated Parmesan cheese

1. Trim the tough ends of the stalks from the asparagus.
2. With a vegetable peeler, pare away any tough skin from the lower half of the stalk.
3. Cut the asparagus into one-and-a-half-inch pieces.
4. Cook the asparagus in boiling salted water until barely tender.
5. Rinse under cool running water and drain well.
6. Set aside and keep warm.
7. Steam the fava beans until barely tender.
8. Set them aside and keep them warm.
9. Meanwhile, bring six quarts salted water to boil for the fettuccine.
10. Melt the butter in a saute pan.
11. Add the shallots and the prosciutto and saute for one minute.
12. Add the cream and bring to a simmer.
13. Add the tarragon and salt and pepper and cook, stirring, for five minutes, or until the sauce has thickened slightly.
14. Add the asparagus and fava beans and heat through.
15. Keep the sauce warm until the fettuccine is cooked.
16. When the fettuccine is al dente, drain it and transfer it to a heated serving bowl.
17. Add the sauce, toss and serve.
18. Pass freshly grated Parmesan cheese separately.

asparagus, fava beans, fettuccine, unsalted butter, shallots, heavy cream, tarragon, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/5435 (may not work)