1 pound asparagus, ends trimmed
1/2 pound angel hair pasta (about ½ a box)
2 Tbsp Flying Olive Basil Extra Virgin Olive Oil, Flying Olive Garlic EVOO, or a Flying Olive Single Varietal of Choice
2-3 garlic cloves, minced
4 ounces diced prosciutto
2/3 cup smoked mozzarella cheese, shredded or regular mozzarella
3 tablespoons thinly sliced fresh basil leaves
Salt and freshly ground black pepper to taste
Cook the asparagus in a large pot of boiling salted water about 2 to 3 minutes. Carefully remove the asparagus from the boiling water and plunge it into a bowl of ice water to stop the cooking. When cool, drain, and
cut it into 1-inch pieces. Set aside.
Return the water in the pot to a boil. Add the pasta and cook until al dente, about 4 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the garlic and sautĂ© until fragrant, about 20 seconds. Add the prosciutto and cook 1-2 minutes. Add the asparagus to the skillet and cook another minute. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the mozzarella and basil, and toss to combine. Remove from heat. Season with salt and pepper and
Submitted by Barb L.