Saute chopped ham and garlic on medium heat, squeeze lemon and add some pepper.
Add fresh chopped asparagus - chopped into an inch long - mix together then add some basil to flavor.
Mix ingredients, add cream mix with spoon... don't mash ingredients.
Add your herbs, mix through, then allow the cream to thicken...do not boil....you can cover and leave on low for a few minutes.
Organise water to boil for your fettucini...if you have fresh fettucini once the water is boiled it will only take 2-3 minutes before it's ready to drain...once water is on and getting to boil....add prawns to creamy sauce.
Once prawns are added, bring to boil, turn down immediately keep stirring. Add milk if sauce is too thick, add cheese if sauce is too thin....*i added blue cheese to really provide a special flavour....
Once fettucini is cooked and drained, place on plate, and spoon creamy sauce over the top...making sure equal amounts of prawns exist on each serving. Add freshly chopped parsley then serve.
Can be served with sliced button mushrooms on the side with lemon wedges.
cream can be fattening so suggest you only cook this as a special once every 2 months....everyone loves this...can use just mushrooms instead of prawns and/or bacon instead of ham.