Asparagus and ham are a classic combination. If you like it extra creamy, add some goat cheese. This is a quick dinner we often make during the week. You can use any pasta shape you like.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
735 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add asparagus and boil until tender yet firm to the bite, about 4 minutes. Scoop asparagus out of the pot using a slotted spoon, rinse under cold water, and drain.
Step 2
Bring water to a boil again. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Step 3
Meanwhile, heat olive oil in a large skillet over medium-low heat and cook shallot until soft and translucent, 1 to 2 minutes. Add prosciutto, increase heat to medium, and cook until prosciutto is crisp, 3 to 5 minutes. Pour in white wine and simmer until evaporated. Add cream and season lightly with salt and pepper. Add drained asparagus and bring to a boil.
Step 4
Mix cooked spaghetti into the sauce in the skillet. Season with lemon juice. Serve with freshly grated Parmesan cheese.
Ingredients
1 tablespoon olive oil
salt and freshly ground black pepper to taste
⅔ cup heavy whipping cream
½ cup dry white wine
½ (8 ounce) package spaghetti
1 shallot, minced
2 tablespoons freshly grated Parmesan cheese, or to taste
1 squeeze lemon juice, or to taste
½ bunch asparagus spears, trimmed and cut into 1 1/2-inch pieces
