Ingredients: |
Ingredients: 2 lbs. thin asparagus
salt
6 oz. thinly sliced prosciutto, cut into 1/4 x 4" julienne strips
1 cup finely chopped green onions including 2" of green stems (about 2 bunches)
1 1/4 lbs bow tie pasta
4 tsp grated lemon zest (color portion of rind)
2 Tbsp. freshly squeezed lemon juice, plus more if needed
2/3 cup chopped parsley
3 Tbsp. unsalted butter, room temp.
1/2 cup grated parmesan cheese
freshly ground black pepper
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Directions: |
Directions:Break off and discard tough woody stems from asparagus. Cut off the tips & diagonally cut the spears into 1" pieces. Place the tips & spear pieces in 8 cups boiling water to which 1/2 tsp. salt has been added. Boil until just tender 3 to 4 minutes. Drain in a colander and rinse under cold running water. Pat dry.
Spray a heavy medium skillet w/nonstick cooking spray. Set the pan over medium-high heat. When hot, add the prosciutto strips and saute, stirring and tossing constantly, until the strips are crispy, 4 - 5 minutes. Add chopped green onions, stir & toss 1 minute more. Remove from heat & set aside.
Bring 4 quarts water to a boil in large heavy pan. Add 1/2 Tbsp. salt & the pasta. Cook until the pasta is al dente, tender but still firm to the bite, 4 - 5 minute for fresh, and 10 - 12 minutes for dried pasta. Drain the pasta in a colander and return it to the pan.
Add the cooked asparagus, prosciutto mixture, lemon zest and juice, parsley, butter, parmesan cheese and a few grinds of pepper. Stir and toss well to mix. Taste and, if desired, add extra salt, pepper and lemon juice. To serve mound the pasta in a heated serving bowl or on a platter. |
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