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| Pasta with Asparagus, Fiddleheads, Lemon and Proscuitto |
As of this month however we will retire our aprons (or our capes as the case might be) as a group after almost 7 years with a heartfelt sense of loss. Real life has a way of getting in the way of writing and blogging and enjoying our passions to the fullest as many of you know. But I am here to tell you that it is always a matter of making time for doing what your passionate about and making it happen no matter what that is.
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| Lilacs for you |
That does not mean that we will not continue to cook delicious recipes from Cooking Light. We will never lose our love of cooking healthy and inspiring recipes. With fewer calories and great taste how could we not!!! We will continue our passion for recreating delicious recipes on our individual blogs. We say so long but not goodbye.
I also send a big shout out to those members who have been with us over the years:
Thank you to those readers who have followed us on our journey over the years. We have loved getting to know you and share our love for great food through the blogging community. To visit our archives for delicious recipes and themes visit our page for inspiration as well as the on-line Cooking Light site.
The biggest of hugs however goes to the members, past and present, who have gathered each month without fail to share our passion for cooking and community. The faces and voices have changed over the years but it has been an incredibly enjoyable and fulfilling experience. I have been privileged to meet some of you in person and share a table with you over the years and maybe, just maybe, someday we will all raise a glass of wine together at an even longer table to swap stories.
For our "Last Supper" we are sharing a perennial favourite with the Virtual Supper Club at this time of year with a theme chosen by our very own "all things Italian" loving friend Sandi.
LEMONS!!!!
Here's what we brought to the table one last time.
I chose a "primo" of Pasta with Asparagus, Fiddleheads, Lemon and Proscuitto. Since it is Spring I also included some seasonal fiddleheads. And since I also love lemon I added more lemony flavour.
Sandi of the Whistlestop Cafe Cooking is enjoying her travels on the Amalfi Coast but found the time to regal us with Lemon Sole with Lemon Caper Sauce.
Sarah of All Our Fingers in the Pie keeps it seasonal and delicious with local Steamed Asparagus with Lemon Garlic Gremolata.
Thank you one and all.
On to the recipe…
**Pasta with Asparagus, Lemon, and Proscuitto**
1 (9-ounce) package fresh fettuccine or spaghetti
2 teaspoons olive oil
5 cups (1-inch) slices asparagus (about 1 1/2 pounds)
(1 large handful of fiddleheads)
2 teaspoons grated lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon dried oregano (I used fresh thyme)
1/4 teaspoon salt
4 ounces very thin slices prosciutto, coarsely chopped
3/4 cup (3 ounces) grated fresh Parmesan cheese
Please visit their site for instructions.
Lisë Stern, Cooking Light
APRIL 2004
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
You all have had a delicious run! Thanks for all those years of sharing so beautifully.
ReplyDeleteBest,
Bonnie
My kind of last supper... I'd love to taste fiddleheads.
ReplyDeleteCheers,
Rosa
Do all good things must come to an end? Lovely pasta recipe, got to get some fiddleheads.
ReplyDeleteThis is spring in a bowl!
ReplyDeleteVal, there's a lot of love here with your C.L. Club and it was fun for you all for sure with all the great recipes! This asparagus dish is a great ending. Take care.
ReplyDeleteI love the looks of this! Spring in a bowl is right. I've never tasted fiddleheads - not something we have here. Guess I'll have to cross the pond some spring.
ReplyDelete