This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Pappardelle with Asparagus, Prosciutto and Parmesan

1 pound pappardelle, reserving 1 cup pasta water
2 tablespoons extra-virgin olive oil
6 thin prosciutto slices, cut into ½" square pieces
1 medium shallot, peeled and finely minced
2 cloves garlic, peeled and finely minced
1 pound asparagus spears, washed, trimmed and cut into 2" long pieces
⅓ cup chicken or vegetable stock
salt and pepper to taste
¼ cup grated Parmesan cheese
shaved Parmesan for garnish

In a large stockpot, bring water to boil, and stir in the pasta. Cook until tender, remove 1 cup of the water, then drain and set aside.

Place oil in a large skillet, and heat over medium-low heat. Add prosciutto, and cook, stirring occasionally, until crispy, about 7 to 9 minutes. Using a slotted spoon or spider, transfer the prosciutto pieces to a paper towel-lined plate to drain. Set aside.

Return skillet to medium heat and add shallot and garlic. Cook, stirring frequently, until shallot has softened, about 3 to 4 minutes. Add asparagus and chicken stock and cook, stirring occasionally, adding reserved pasta water to thicken it. Continue cooking asparagus until it is tender when pierced with a paring knife, about 8 to 10 minutes. Cover and keep warm.

To serve, transfer hot pasta to a large serving bowl and add asparagus mixture. Add Parmesan, and toss gently to coat. Garnish with crispy prosciutto pieces and shaved Parmesan, and serve immediately.