Giuliano Hazan

Penne with Asparagus and Prosciutto

Penne agli Asparagi e Prosciutto

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

This is one of our favorites in spring when sweet, meaty asparagus is in season. To infuse this sauce with a rich asparagus flavor, I save some of the water the asparagus cooks in and use it to deglaze the skillet.

Ingredients

  • ¾ pound asparagus
  • ½ medium yellow onion
  • 3 tablespoons

Method

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. Fill a 10-inch skillet (or asparagus cooker) with water, place over high heat, and bring to a boil.
  3. Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third. Add 1 teaspoon salt to the boiling water, then gently s