Fettuccine Primavera with Goat Cheese Crisp Prosciutto and Poached Quail Egg
Ingredients
- 4 thin slices prosciutto
- 4 oz. fresh goat cheese, at room temperature
- 2 Tbsp. heavy cream
- 1/4 cup grated Parmigiano-Reggiano
- Finely grated zest and juice from half a lemon
- Fine sea salt and freshly ground black pepper
- 1 bunch asparagus, stems trimmed and sliced into 2-inch pieces
- 9 oz. fresh fettuccine or tagliatelle
- 4 soft-poached quail eggs*
Instructions
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