Culinary Corner: Prosciutto and Asparagus Pasta


Mia Egerman, Editor

This was one of my favorite recipes that we made in Cultures and Cuisines. Try it out!


4 ounces angel hair pasta

½ tablespoon olive oil

¼ onion, sliced


1 garlic clove, minced

¼ cup sliced mushrooms

2 ounces thinly sliced prosciutto, cut into strips


½ pound asparagus, trimmed and cut into 1-in. Pieces

¾ cup heavy whipping cream

About ¼ cup grated parmesan cheese

¼ teaspoon pepper

¼ teaspoon chile flakes


  1. Cook pasta according to package directions. Drain and return to pot.
  2. Heat oil in a large frying pan over medium-high heat.
  3. Cook onion, garlic, and mushrooms until fragrant (~2 minutes).
  4. Add prosciutto and asparagus and cook until asparagus is bright green.
  5. Add cream, half of the cheese, the pepper, and chile flakes (if you like a little heat).
  6. Reduce heat to simmer and cook until sauce has thickened (~4 minutes).
  7. Pour sauce with vegetables over pasta and toss to coat. Serve with the remainder of cheese.


I tend to stray away from the original recipe by adding peas and extra spice. I also recommend less pasta if your serving size is fewer because it allows the sauce to coat heavier and make for a creamier final product.