Tender asparagus, prosciutto ham, sautéed white onion and Italian seasonings meld into an irresistible casserole coated with a blend of fresh whipping cream and Parmesan cheese.
Recipe makes 6 servings.
- 1 ½ pounds small asparagus
- ¼ cup butter
- 2 medium onions, thinly sliced
- ½ pound Prosciutto ham, diced
- 1 cup whipping cream
- 1 tablespoon Italian seasoning
- Salt and freshly ground pepper to taste
- 1 pound medium-size macaroni, such as penne pasta
- 1 cup freshly grated Parmesan cheese
- Additional Parmesan cheese
- Wash asparagus and cut tips off stalks. Fill a medium saucepan half full with salted water. Bring water to a boil. Add asparagus tips. Boil about 1 to 2 minutes or until tender but firm. Drain asparagus.
- Melt butter in a large skillet. When butter foams, add onions. Heat the mixture over medium heat until pale yellow. Add drained asparagus and ham. Sauté 1 to 2 minutes. Stir in cream. Simmer 2 minutes or until cream begins to thicken.
- Season with salt and pepper.
- Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add macaroni. Bring water back to a boil and cook macaroni uncovered until tender but firm to the bite, 8 to 10 minutes.
- Drain macaroni and place in skillet with sauce.
- Add 1 cup Parmesan cheese.
- Toss macaroni and sauce over medium heat until sauce coats macaroni, 20 to 30 seconds.
- Serve immediately with additional Parmesan cheese.
Prosciutto is the Italian word for “ham.” This Italian-style ham has been seasoned, salt-cured (but not smoked) and air-dried. Italian prosciuttos are designated prosciutto cotto, which is cooked, and prosciutto crudo, which is raw but ready to eat because of its curing. Look for golden pink, moist-looking prosciutto with pure white fat.