Bow Ties With Asparagus Cream and Prosciutto

• 2 tablespoons salt, plus
• 1 teaspoon salt
• 1 lb asparagus, trimmed
• 1 lb farfalle pasta (bow ties)
• 1 cup heavy cream
• 12 cup freshly grated parmigiano-reggiano cheese
• 2 ounces sliced italian prosciutto, cut crosswise into thin strips

1. In a large skillet bring 2 inches of water to a boil.
2. Add 1 tsp salt and the aspagagus.
3. Cook 3 to 5 minutes until just tender.
4. Pat asparagus dry and cut into bite-size pieces.
5. In a large pot cook pasta in 4 quarts of water and 2 tbsp salt until al dente.
6. In a small saucepan heat the cream over medium heat to a simmer and cook 5 minutes or until slightly thickened.
7. Drain the pasta reserving some of the cooking water.
8. In a large serving bowl combine the pasta cream and cheese; toss well.
9. If the sauce is too thick add some of the cooking water.
10. Add the asparagus and prosciutto and toss again.
11. Serve immediately.

salt, salt, pasta, heavy cream, cheese, italian prosciutto

Taken from www.food.com/recipe/bow-ties-with-asparagus-cream-and-prosciutto-112419 (may not work)