Pasta With Asparagus, Parmesan and Crispy Prosciutto (serves 4)
 
1 tablesspoon olive oil
4 ounces of thinlyh sliced prosciutto, cut into 1/4 inch strips (you could use bacon -- but             not as good)
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice (use fresh)
salt and pepper
1 pound fusilli (you could use penne if you can't find the other)
1 pound asparagus, peeled and cut into 1 inch pieces
1 1/2 cups grated parmesan cheese (use fresh parmesan if you can)
3/4 cup chopped fresh basil
 
1.   Bring 4 quarts water to boil in large pot.   Heat oil in large nonstick skillet over medium heat until just smoking.   Cook prosciutto until lightly browned and crisp, about 5 minutes.   Transfer to paper towel -lined plate.   Add garlic to pan and cook about 30 seconds.   Stir in cream and lemon juice and simmer until slightly thickened, about 3 to 5 minutes.
 
2.  Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes.  Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes.   Reserve 1 cup of the cooking water, drain pasta and asparagus, and return to pot.   Add sauce, 1/2 cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed.   Season with salt and pepper.   Sprinkle portions with crispy prosciutto.   Serve