Capellini Con Prosciutto Ed Asparagi

• 1 (16 ounce) box angel hair pasta
• 2 tablespoons extra virgin olive oil
• 1 garlic clove, minced
• 34 cup finely chopped onion
• 4 12 ounces prosciutto, thinly sliced
• 1 lb asparagus, trimmed, cut into 2-inch pieces
• 1 cup chicken broth
• 1 cup half-and-half cream
• 1 cup freshly grated parmigiano
• 12 teaspoon salt
• 1 teaspoon ground black pepper

1. Heat oil in large skillet over medium-high heat.
2. Add onion and garlic; cook 2 to 3 minutes or until tender.
3. Add prosciutto; saute 1 minute.
4. Stir in asparagus and broth.
5. Bring to simmer; continue cooking 5 minutes or until asparagus is tender.
6. Add the half and half and cheese to asparagus mixture, stirring until blended.
7. Cook Angel Hair according to package directions, drain and return to pot.
8. Add asparagus mixture to hot Angel Hair and toss.
9. Add salt and black pepper.
10. Transfer to serving platter.

angel hair pasta, extra virgin olive oil, garlic, onion, chicken broth, cream, freshly grated parmigiano, salt, ground black pepper

Taken from www.food.com/recipe/capellini-con-prosciutto-ed-asparagi-366771 (may not work)