Posted by: marthabernie | September 12, 2015

Prosciutto and Asparagus Pasta

Asparagus is another one of those things that I never liked until I was much older.  There were things like lima beans and cauliflower that we just never ate when I was a kid growing up, but I tried asparagus a few times as an adult and did not like it.  I think it was probably because I was served canned asparagus on a salad or something like that.  Anyway, when I discovered fresh steamed asparagus and sautéed asparagus, I realized what I had been missing all those years.  Here is a pasta recipe which uses trimmed, cut asparagus and it’s really good!


8 oz. angle hair pasta

1 tablespoon olive oil

1/2 large onion, sliced

2 garlic cloves, minced

2 cups sliced mushrooms

4 oz thinly sliced prosciutto, cut into strips

1 lb. asparagus, trimmed and cut into one inch pieces

1-1/4 cup heavy whipping cream

About 1/4 cup grated parmesan

1/2 teaspoon pepper

1/2 teaspoon chile flakes

Cook pasta according to directions,  Drain and return to pot.  Heat oil in a large frying pan over medium heat.  Cook onion, garlic and mushrooms until fragrant, about 2 minutes.  Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes.  Add cream, 1/4 cup cheese, pepper and chile flakes.  Reduce heat to simmer and cook until sauce has thickened, about 4 minutes.  Pour sauce with vegetables over pasta and toss to coat.  Serve with more parmesan.


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