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Posted by / Thursday, May 30, 2013

Bucatini with Prosciutto, Asparagus, and Lemon

| 2 Comments

Today I've got another spring inspired meal using fresh asparagus, lemon, prosciutto, and parmesan reggiano for you. I created this dish early in the week for my guest series, The Seasonal Palate, over on Lot18.


Check out my recipe for Bucatini with Prosciutto, Asparagus, and Lemon and enjoy the seasonal eats!

E.A.T. local E.A.T. well
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2 Comments

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2 comments:

  1. EileenMay 30, 2013 at 2:51 PM

    Such a simple and beautiful pasta! I really have to get my hands on some more spring asparagus before it's all gone. :)

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"Some people eat to live; I live to eat." -Tim Vidra

An avid home cook, I believe in using simple ingredients, local when possible and am inspired by the principles of supporting a sustainable food system. I’ve cultivated this blog as a way to share my passion for the preparation and enjoyment of food in a way that everyone from beginners to long time foodies can get involved in.

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