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.
Cut cooked asparagus into 3/4 inch lengths.
Saute onion in oil and butter, then add prosciutto.
Cook 2 - 3 minutes without letting prosciutto become crisp.
Add asparagus, turning to coat well in oil/butter/onion mixture.
Add cream and turn down heat.
Cook about 30 seconds, stirring until cream thickens.
Turn sauce out over pasta and toss thoroughly.
Add 1/3 cup grated parmesan and toss again.
Plate into 6 portions.
Top pasta with remaining 1/3 cup of parmesan.