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Ingredients

1 bunch fresh thin asparagus, trimmed 5 slices prosciutto, or more to taste 1 tablespoon olive oil 1 bunch green onions, thinly sliced 1 (16 ounce) package linguine pasta

Nutrition Info

358.9 calories carbohydrate: 60 g cholesterol: 10.5 mg fat: 7.9 g fiber: 5.1 g protein: 14.6 g saturatedFat: 2.2 g servingSize: - sodium: 243.3 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Bring a large pot of water to a boil, cook asparagus until just tender, 3 to 4 minutes. Remove asparagus with a slotted spoon, keeping water boiling.
Heat a skillet over medium heat, cook prosciutto in hot skillet until crisp, 2 to 3 minutes. Remove prosciutto from skillet and transfer to a work surface to cool, chop.
Heat olive oil in a skillet over medium heat, cook and stir green onions until lightly browned, about 5 minutes. Remove skillet from heat, add asparagus.
Cook linguine in the pot of boiling water until tender yet firm to the bite, about 11 minutes. Drain pasta, reserving 1/4 cup of the pasta water.
Combine pasta, 1/4 cup pasta water, asparagus, and green onions together in a serving bowl, top with prosciutto.

6 servings

We love prosciutto-wrapped asparagus and this was a great way to stretch the relatively expensive prosciutto. Our whole family loves it.