Primavera with Prosciutto, Asparagus, and Carrots
Page 130
Course: Main Courses
Photo by southerncooker
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southerncooker
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This recipe is from Ted Allen and is noted to be in his new cookbook. It is delicious. Loaded with flavors from the veggies, cream, Dijon and prosciutto as well as colors from the carrot, prosciutto, asparagus. We made half recipe for daughter and I and we devoured it. I will be making this one again. We thought about adding cheese but it didn't need any.