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Ingredients

• 3⁄4 Asparagus

• 1⁄2 medium Yellow Onion
• 3 tablespoons Butter

• 4 ounces Prosciutto, sliced 1/8in thick

• Salt
• 1 pound Penne Pasta, (short fusilli or egg fettuccine are also good)

• 2⁄3 cup Heavy Cream

• 1⁄3 cup Parmigiano Reggiano Cheese
• Freshly Ground Black Pepper

Description

"This Is One Of Our Favorites In Spring When Sweet, Meaty Asparagus Is In Season. To Infuse This Sauce With A Rich Asparagus Flavor, I Save Some Of The Water The Asparagus Cooks In And Use It To Deglaze The Skillet."

KitchenMonki