Recipe Corner: Prosciutto and Asparagus Pasta


unnamedBy Christine Vartanian Datian

Originally published in Sunset Magazine, March 2012.




8 ounces angel hair pasta (or any style pasta)

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2 tablespoons olive oil

1/2 large onion, sliced or diced

2-3 garlic cloves, minced

2 cups sliced fresh mushrooms

4 ounces thinly sliced prosciutto, cut into strips

1 pound fresh asparagus, trimmed and cut into 1-in. pieces

1 1/4 cups heavy whipping cream


About 1/2 cup grated parmesan cheese

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper flakes




Cook pasta according to package directions.  Drain and return to pot to keep warm.


Meanwhile, heat oil in a large pan over medium heat.  Cook onion, garlic, and mushrooms until fragrant, about 2 minutes.  Add the prosciutto and asparagus and cook until asparagus is bright green, about 2 minutes.  Add the cream, parmesan cheese, black pepper, and red pepper flakes, and toss.


Reduce heat to simmer and cook until sauce has thickened, about 3-4 minutes.  Pour sauce with vegetables over the pasta and toss to coat.   Serve with extra parmesan cheese, if desired.


Serves 4.


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*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at



*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to:


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