| 1 box | BARILLA Angel Hair |
| 2 tablespoons | extra virgin olive oil |
| 1 clove | garlic, minced |
| 3/4 cup | finely chopped onion |
| 4-1/2 ounces | prosciutto, thinly sliced |
| 1 pound | asparagus, trimmed, cut into 2-inch pieces |
| 1 cup | chicken broth |
| 1 cup | half & half |
| 1 cup | freshly grated Parmigiano cheese |
| 1/2 teaspoon | salt |
| 1 teaspoon | ground black pepper |
HEAT oil in large skillet over medium-high heat.
ADD onion and garlic; cook 2 to 3 minutes or until tender. Add prosciutto; sauté 1 minute. Stir in asparagus and broth. Bring to simmer; continue cooking 5 minutes or until asparagus is tender.
ADD half and half and cheese to asparagus mixture, stirring until blended.
COOK Angel Hair according to package directions, drain and return to pot.
ADD asparagus mixture to hot Angel Hair and toss. Add salt and black pepper. Transfer to serving platter.
Serve with chopped parsley, if desired.