Ingredients

8 ounces thin asparagus, trimmed, cut into 1/2-inch lengths

• 1/4 cup (1/2 stick) unsalted butter
• 4 ounces thinly sliced prosciutto, cut into 1/4-inch strips
• 8 ounces crimini mushrooms, sliced
• 1 cup frozen petite peas, thawed
• 1 cup whipping cream
• 16 cherry tomatoes, halved

• 1 pound fettuccine
• 2/3 cup grated Parmesan cheese (about 2 ounces)
• 1/4 cup chopped fresh chives

Description

View Full Recipe