ORECCHIETTE WITH ASPARAGUS AND PROSCIUTTO

Pasta entree

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.