Awhile ago, a good friend of mine recommended this recipe that she had seen in Sunset Magazine – she said it was amazing and that it was a must try.  I filed it away and decided to make it this week for my family and she was right! 

I talked to her about potentially swapping out the heavy whipping cream for something lighter – even chicken broth.  She talked me out of it.  The one ingredient I did not include were the mushrooms, my boys and I are not fans, but in hindsight, I should have probably replaced with quartered artichoke hearts.  I think that would have added great texture and taste!

Proscuitto and Asparagus Pasta
Serves 4
Recipe courtesy of Sunset Magazine

8 ounces angel hair pasta
1 tablespoon olive oil
1/2 large onion, sliced (I diced)
2 garlic cloves, minced
2 cups mushrooms, sliced (I did not include, should have added quartered artichoke hearts)
1 pound asparagus, trimmed and cut into 1 inch pieces (I only used 1/2 pound)
1 1/4 cups heavy whipping cream
1/4 cup grated Parmesan cheese, plus more for serving
1/2 teaspoon pepper, or to taste
1/2 teaspoon chile flakes

Please note that I have changed the steps of the preparations from the original recipe.  I like to move the pasta from the pot to the saute pan rather than draining, so you’ll see those steps here.

Bring a large pan of salted water to a boil.  Once boiling, add the angel hair pasta and cook according to package directions.

While the pasta is cooking, heat oil in a large pan over medium-high heat.  Cook onion, garlic, and mushrooms until fragrant, about 2 minutes.  Add prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes.  Add cream, 1/4 cup cheese, the pepper, and chile flakes.  Reduce heat to simmer and cook until sauce had thickened, about 4 minutes.

Transfer the angel hair pasta directly into the saute pan with the sauce with a pasta fork or wok skimmer. 

Toss to coat and serve with more Parmesan cheese.