Bow Ties With Asparagus Cream and Prosciutto

I got this recipe from Redbook magazine.

• Ready In: 22 mins
• Serves: 6

Ingredients

• 2  tablespoons salt, plus
• 1  teaspoon salt
• 1  lb asparagus, trimmed
• 1  lb farfalle pasta (bow ties)
• 1  cup heavy cream
• 1⁄2 cup  freshly grated parmigiano-reggiano cheese
• 2  ounces  sliced italian prosciutto, cut crosswise into thin strips

Directions

1. In a large skillet bring 2 inches of water to a boil.
2. Add 1 tsp salt and the aspagagus.
3. Cook 3 to 5 minutes until just tender.
4. Pat asparagus dry and cut into bite-size pieces.
5. In a large pot cook pasta in 4 quarts of water and 2 tbsp salt until al dente.
6. In a small saucepan heat the cream over medium heat to a simmer and cook 5 minutes or until slightly thickened.
7. Drain the pasta reserving some of the cooking water.
8. In a large serving bowl combine the pasta cream and cheese; toss well.
9. If the sauce is too thick add some of the cooking water.
10. Add the asparagus and prosciutto and toss again.
11. Serve immediately.