Instructions:
In a large pan bring to boil 5 quarts of water, add 1 Tbsp of salt. Clean and cut the asparagus into 1/2 inch long pieces. Saute onion with extra-virgin olive oil for 2 to 3 minutes, add the asparagus and saute 2 to 3 minutes. Add white wine,water and Prosciutto. Cook for 6 to 8 minutes. Add the Spaghetti to the water, stir well and boil for 7 to 8 minutes. Drain spaghetti and save 1/2 cup of cooking water. Pour spaghetti back into the pot, add saved water, the asparagus & Prosciutto sauce and Parmigiano-Reggiano. Mix well and serve immediately. Serves 4 to 6.
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