Asparagus and Prosciutto Pasta

Adapted from Whole Foods

With the Farmer's Market now open, we have many local and fresh vegetables to cook with this week. We wanted to use the asparagus in a pasta, and this great recipe also calls for prosciutto, which is a nice change from our standard of chicken in pasta. If you like both asparagus and prosciutto, you will for sure like this tasty dish. And if you're like some of our friends and don't think you like these items, give them a try!

Ingredients:

• 2 cups farfalle pasta
• 1/2 tbsp. olive oil
• 1/2 yellow onion, thinly sliced
• 2 oz. or three thin slices of prosciutto, cut into strips
• 1 bunch of asparagus, cut into 1 inch pieces
• 1 cup cherry tomatoes, halved
• 1/8 cup white wine
• 1/4 cup grated Parmesan cheese

Directions:

Cook pasta according to package directions. While pasta is cooking, heat olive oil in a skillet over medium heat. Add onions and prosciutto and cook for approx. 5 minutes or until onions are light brown and tender. Add asparagus and cook for another 5 minutes, spirring frequently. Add tomatoes, cover, and cook for 3 more minutes. Uncover, add wine, and stir until liquid evaporates. Toss with pasta and then with Parmesan.

Yield: 2 servings