1 lb orecchiette
8 slices of Prosciutto crudo (Parma or San Daniele), julienne cut
8 - 12 asparagus, depending on the size, cut the bottom, harder part
1/2 small onion, finely chopped
2 tbsp extra virgin olive oil
1/4 cup cream cheese
1/3 cup milk
1/4 cup white wine
Bring a pot of water to boil, add salt and asparagus and cook them for about 5 minutes.
Remove asparagus with a slotted spoon and slice in thin rounds, leaving tips intact. Add pasta to the boiling water.
Warm olive oil in a non-stick skillet over medium-high heat and sautee onion until translucent, stir in all asparagus (rounds and tips) and cook for about 2 minutes; add wine and let alcohol evaporate. Remove from heat.
Arrange half of the asparagus slices in a blender along with cream cheese and milk and blend untli you obtain a smooth cream; put it back in the skillet together with prosciutto and cook for a couple more minutes, stirring well to combine all ingredients.
Drain orecchiette and toss them in the skillet with the sauce; if it's too thick add some pasta water to thin it.
This recipe serves 4-6
- You can use cooked ham (4 slices, being thicker, are enough)
- You can use cream (1/2 cup) instead of cream cheese and milk
- Orecchiette stick a lot: add oil to water and stir constantly for the first couple minutes, they will stick anyway, but a little less.