Pasta With Prosciutto, Asparagus And Crumb Topping

• 1 pkg (16 oz) fusilli pasta
• 1 tbsp olive oil
• 1 None red onion, sliced
• 1 clove garlic, crushed
• 1 bunch asparagus, trimmed and sliced
• 4 None thin slices prosciutto, chopped
• 1/2 cup white wine
• 1/2 cup sour cream
• 2 None eggs, lightly beaten
• None None FOR THE CRUMB TOPPING
• 2 tbsp olive oil
• 1 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese

1. Cook the pasta in a large saucepan of boiling salted water according to the package directions. Drain well, then return to the pan.
2. Meanwhile, heat the oil in a large skillet on medium heat. Saute the onion and garlic for 2-3 mins, until the onion is soft and translucent. Add the asparagus and prosciutto and cook for 1-2 mins more, stirring, until the asparagus turns bright green. Pour in the wine and simmer until reduced by half.
3. For the crumb topping, heat the oil in a medium skillet on high heat. Saute the breadcrumbs for 1-2 mins, until crisp and golden. Add the Parmesan cheese and season to taste.
4. Mix the sour cream and eggs in a small bowl. Add to the pasta with the asparagus mixture. Toss over a high heat for 1-2 mins to heat through. Serve the pasta sprinkled with the crumb topping.

pasta, olive oil, red onion, clove garlic, thin slices prosciutto, white wine, sour cream, eggs, olive oil, fresh breadcrumbs, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27730 (may not work)