Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Egg fettucine 4 oz Prosciutto, cut into thin
1/2 lb Asparagus, fresh -strips from an 1/8" thick
Salt -slice
3 tb Butter 1 c Heavy cream
1/2 c Yelllow onion, finely 1/2 c Parmesiano-Reggiano cheese
-chopped -freshly grated

1. Trim and peel the lower green portions of the asparagus. Cook
whole in salted boiling water in a skillet until tender.

2. Reserve 1/2 cup of the water. Cut the asparagus, when cool enough
to handle, into 3/4" lengths.

3. Pour 4 quarts of water into a large saucepan or pot and place over
a high heat.

4. 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
prosciuto and saute until it has lost its raw color.

5. Add the asparagus, raise the heat to medium-high and cook till it
is lightly colored. Pour the reserved water in and cook until it has
evaporated.

6. stir in the cream and cook, stirring frequently, until it has
reduced by half. Remove the skillet from the heat and set aside.

7. 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.

8. When the pasta is cooked al dente, drain it and toss it with the
sauce, adding the grated cheese. Serve at once.

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