• 1 bunch pencil asparagus
• 1 bunch white asparagus
• 8 very thin slices prosciutto
• 1/2 cup   micro arugula
• 2 Tbsp. extra-virgin olive oil
• 1 cup chicken stock
• 1 can crushed tomatoes (32 ounces)
• Coarse salt and pepper
• 16 oz. pasta , such as penne rigate
• 1/2 cup heavy cream
• 20 leaves fresh basil , shredded or torn

Blanch asparagus in boiling salted water for about 30 seconds. Remove from the heat and immediately plunge into an ice water bath to stop the cooking. Cut spears to a length of 3 inches. Wrap one white and one green spear with one slice of prosciutto. Set on individual plates and drizzle with the olive oil. Garnish with micro arugula.