Asparagus and Prosciutto Lemon Cream Pasta

Recipe Creator: Bothwell Cheese

This light and creamy asparagus and prosciutto pasta tossed in a lemon cheddar sauce is the perfect quick and easy dinner for summer nights.


  • 1 lb tagliatelle pasta, cooked al dente
  • 2 tbsp olive oil
  • 6 pieces of prosciutto
  • 2 tbsp butter
  • 2 tbsp flour
  • 3 cloves garlic, minced
  • ½ cup dry white wine
  • Zest of one lemon
  • 1 tbsp lemon juice
  • 1 cup heavy cream
  • 1 cup Bothwell Lactose-Free 18-Month-Old Cheddar, shredded and divided
  • 1 bunch of asparagus, ends removed and chopped into bite-size pieces
  • Salt and pepper to taste


  1. In a medium-large frying pan on medium-high heat, add oil and prosciutto and crisp (about 2 minutes). Remove from the pan and set aside.
  2. Add butter and flour to the heated pan and cook roux for 1-2 minutes. Add garlic and cook until fragrant. Add wine, lemon zest and lemon juice, and cook for another minute.
  3. Stir in cream and ½ the cheese. Add Asparagus and cook until asparagus is softened.
  4. Toss cooked pasta in with the sauce and coat evenly. Add half the prosciutto by crumbling it into the sauce.
  5. Divide pasta evenly on plates, finish with remaining cheese and prosciutto, and season to taste. Enjoy!