Servings: Serves 6
Ingredients
  • 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
  • Directions
    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.