What to do:

1. Bring a large pot of salted water to a boil, add asparagus and cook until tender, about 7 minutes.
2. Using tongs, transfer asparagus to a bowl, then drain well in a colander (reserve boiling water).
3. Cut off and reserve asparagus tips; roughly chop stems.
4. In a blender, puree asparagus stems, ricotta and 1/4 teaspoon salt until smooth.
5. Return water to a boil. Add pasta and cook until al dente.
6. Reserving 1/2 cup of the pasta cooking liquid, drain pasta and transfer to a large serving bowl.
7. Immediately toss with ricotta mixture, then add your favorite cheese and prosciutto; toss to combine.
8. Moisten with pasta cooking liquid, by the 1/4 cupful, if desired. Season with salt to taste.
9. Garnish with reserved asparagus tips and serve immediately. Enjoy!