This recipe is one of my favourite things to make lately..and has also become a favourite for anyone I make it for! It's pretty easy, simple flavours and is classic and delicious..and that's right up my alley. This is the original recipe that I have saved on my computer...but I'm the kind of cook that can't keep to a recipe and seems to add or change something every time I make it..so I've added a few of my alterations in brackets!
Asparagus Pasta Yummy Thing
- 1-2 pounds asparagus, trimmed
- 3/4 pound pasta
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- Salt and freshly ground black pepper
- 6 ounces thinly sliced prosciutto, cut crosswise into strips
- 6 ounces smoked mozzarella cheese, diced (about 1 cup)
- 6 tablespoons thinly sliced fresh basil leaves
Cook the asparagus in a large pot of boiling salted water until crisp and tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.
Boil the pasta and cook until al dente, (I like my pasta al dente, but of course it depends on your preference!) tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. (I usually throw the prosciutto in for a minute or two to let it simmer with the garlic and get a little bit crispy..yummmmm!) Next you add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve.
....As a side note..it takes a little bit of effort to make sure that everything gets mixed and the cheese gets melted...you definitely need to make sure that everyone is ready to eat as your finishing the last steps so that the dish doesn't cool down and you end with clumps of cheese that aren't melted. Unless of course you enjoy large clumps of cheese in your pasta..but it's better to eat it hot the first time because the leftovers are all sorts of clumpy cheesy goodness. Not that I eat clumpy-cheesy-pasta goodness straight from the fridge for breakfast.
Um. So yeah.