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Serves 4-6

What you need:

  • Fine Sea Salt
  • 1 1/3 pounds asparagus, trimmed
  • 1 1/4 cups of fresh ricotta cheese
  • 1 pound of pasta
  • 3/4 cup freshly grated Parmigiano Reggiano
  • Romano Cheese or Grana Padano Cheese (your favorite)
  • 5 ounces thinly sliced prosciutto (finely chopped).

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!

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