Pasta with Asparagus and Prosciutto

This pasta recipe is springtime in a bowluse the freshest asparagus you can find. You'll be amazed by how much richness and flavor just one egg yolk can bring to a dish.

Ingredients

  • 1/2 pound whole wheat spaghetti
  • 1/4 cup water
  • sea salt, to taste
  • 1-1/2 pounds asparagus, trimmed and sliced on the bias into 1/2-inch pieces
  • 2 tablespoons extra virgin olive oil
  • 8 cloves garlic, thinly sliced
  • 2 ounces prosciutto, thinly sliced and then sliced crosswise into narrow ribbons
  • 1 egg yolk
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons chicken stock
  • 1 tablespoon parsley, minced

Instructions

  • Prepare pasta according to package directions, cutting back 2 minutes on cooking time. Drain, reserving 1/2 cup of the pasta water.
  • While pasta is cooking, bring 1/4 cup salted water to a boil in a large skillet over medium-high heat. Add asparagus, cover and cook for 3-5 minutes, or until asparagus is just crisp-tender. Drain into a colander, and return pan to heat.
  • Swirl in oil and, when hot, add garlic and prosciutto. Sauté for 1 minute, and add asparagus back to pan. Continue cooking another 2-3 minutes, stirring occasionally, until asparagus just begins to char in places, and garlic and prosciutto have crisped.
  • Meanwhile, in a small bowl, whisk together 2 tablespoons reserved pasta water, egg yolk, Parmesan cheese and chicken stock.
  • Return drained pasta to pot over medium-low heat. Add egg mixture and toss. Add asparagus mixture, salt to taste, and toss again. Cook 2 minutes, or until sauce thickens and starts to stick to pasta, adding additional pasta water by tablespoon intervals if sauce seems dry. Toss with parsley just before serving.
Servings: 4
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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