Linguini with asparagus, prosciutto and capers
15 minutes total: 10 minutes attended, 5 minutes unattended
1 litre / 1 quart
Combine in a large bowl.
Asparagus, ends trimmed, sliced on a diagonal to create 1" / 2.5 cm pieces
Blanch 2 minutes. (Reserve water and keep hot for .)
Plunge into ice bath . Set aside 15 minutes.
Cook 2 minutes. (Proceed with step 8 during this time.)
Reserve 125 g / ½ cup water.
Heat in a pan over medium heat until melted.
Cook until fragrant, about 2 minutes.
Add asparagus . Stir to combine and warm through.
Add reserved pasta water . Bring to boil over high heat.
Add pasta. Stir continuously until water has reduced to a creamy sauce.
Prosciutto, thinly sliced, cut crosswise into 0.5" / 1.3 cm wide strips
Add to pan. Toss gently to combine.
Divide between serving bowls.
Parmigiano reggiano, grated