Preparation / Directions:
Trim and peel the lower green portions of the asparagus. Cook whole in
salted boiling water in a skillet until tender. Reserve
1/2 cup of the water. Cut the asparagus, when cool enough to handle, into
1/4in lengths. Pour 4 quarts of water into a large
saucepan or pot and place over a high heat. Melt the butter in a skillet
over a medium heat. Add the onion and cook until it
softens and turns a rich golden color. Stir in the "prosciutto" and saute'
until it has lost its raw color. Add the asparagus, raise
the heat to medium-high and cook until it is lightly colored. Pour the
reserved water in and cook until it has evaporated. Stir in
the cream and cook, stirring frequently, until it has reduced by half.
Remoive the skillet from the heat and set aside. When the water for the
pasta is boiling, and the sauce is off the heat, add 1 tablespoon of salt
to the boiling water and drop in the pasta all at once, stirring well. When
the pasta is cooked "al dente", drain it and toss it with the sauce, adding
the grated cheese. Serve at once.
Also good with: penne, fusilli corti, garganel