Fettuccine with sea scallops, asparagus, and prosciutto
A riff on an earlier recipe of mine, "Date-Night Lemony Scallop Fettuccine," and the first meal cooked in my new kitchen! This variation was inspired by some beautiful farmers market asparagus in addition to the melt-in-your mouth prosciutto I had on hand. You can crisp the prosciutto for textural purposes if you want, but this stuff was so delicate and luxurious that I decided to leave it as is.
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