TAGLIATELLE WITH ASPARAGUS
From: Stephanie da Silva
1 lb asparagus, peeled and cut into 1-inch pieces
1 stick (4 ounces) butter
1/4 lb thinly sliced prosciutto, cut into thin strips
2/3 cup drained canned Italian peeled tomatoes, chopped
1/2 tsp salt
1 tsp freshly ground pepper
1 lb egg noodles
1/2 cup freshly grated Parmesan cheese
Cook the asparagus in a large pot of boiling salted water until just tender, about 3 minutes. Rinse under cold running water to cool; drain well.
In a large skillet, melt 6 talbespoons of the butter over low heat. Add the tomatoes, salt and pepper and simmer until the sauce is slightly
thickened, about 5 minutes; remove from the heat.
In a large pot of boilig salted water, cook the noodles until tender but still firm. Drain the noodles and return to the pot.
Add the asparagus to the tomato sauce and reheat.
Pour the sauce over the noodles, add the remaining 2 tablespoons butter and the Parmesan cheese and toss well. Transfer to a platter and serve at once.