Servings: Serves 6
Ingredients 1 bunch pencil asparagus1 bunch white asparagus8 very thin slices prosciutto1/2 cup ' ' micro arugula2 Tbsp. extra-virgin olive oil1 cup chicken stock1 can crushed tomatoes (32 ounces)Coarse salt and pepper16 oz. pasta , such as penne rigate1/2 cup heavy cream20 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.