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Ingredients

• 500 gm pasta, such as farfalle or possibly penne
• 2 bn asparagus, washed and trimmed
• 5 slc prosciutto
• 2 x 400 g tins artichoke hearts, liquid removed, cut into quarters
• 4 x anchovy fillets, minced
• 2 Tbsp. capers, liquid removed and rinsed
• 4 x green onions, finely minced
• 2 x egg yolks
• 1 x clove garlic, peeled and minced
•     salt and pepper to taste
•     grated zest of 1 lemon
• 1/4 c. lemon
• 1/4 c. cream
• 2/3 c. extra virgin olive oil

Description

1. Cook Pasta, Drain And Set Aside To Cold. Cook Asparagus, Cold And Then Cut Into 5cm Lengths. Grill Or Possibly Fry Prosciutto Slices Till Crisp. Place On Absorbent Paper To…

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