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  • Pasta with Prosciutto & Asparagus

    asparagus and pasta


    1 lb. fresh asparagus, trimmed, cooked al dente

    6 oz. prosciutto, sliced into thin strips

    2 Tbsp. olive oil

    1 medium onion

    1 Tbsp. butter

    1 cup heavy cream

    1 lb. pasta, cooked, drained

    2/3 cup grated Italian Reggiano parmesan

    Recommended pasta shapes for this sauce include penne, maccheroncini, or ziti. Westphalian ham can be substituted for the prosciutto. This will give a smokey flavor.


    1. Cut cooked asparagus into 3/4 inch lengths.

    2. Saute onion in oil and butter, then add prosciutto.

    3. Cook 2 - 3 minutes without letting prosciutto become crisp.

    4. Add asparagus, turning to coat well in oil/butter/onion mixture.

    5. Add cream and turn down heat.

    6. Cook about 30 seconds, stirring until cream thickens.

    7. Correct seasonings.

    8. Turn sauce out over pasta and toss thoroughly.

    9. Add 1/3 cup grated parmesan and toss again.

    10. Plate into 6 portions.

    11. Top pasta with remaining 1/3 cup of parmesan.