1 pound asparagus, trimmed
3/4 pound spaghetti
4 tablespoons olive oil
4 garlic cloves, minced
Salt and freshly ground black pepper
6 ounces thinly sliced prosciutto, cut crosswise into strips
6 ounces smoked mozzarella cheese, diced (about 1 cup)
6 tablespoons thinly sliced fresh basil leaves
Put a large pot of salted water on to boil as well as a medium sized pot. Only fill the large pot up about half way. While you are waiting for the water to boil, trim the bottom 1 1/2 off the bottom of the asparagus. Once the salted water in the medium sized pot is boiling, add the asparagus and cook for 2-3 minutes. In the meantime, get a large bowl with ice water ready. When the asparagus have cooked until they are tender crisp, scoop them out and add to the ice bath to stop the cooking. To flavor the pasta, pour the boiling asparagus water which is now green into the large pot. By now the large pot of water should be boiling, so add the spaghetti. Cook until al dente and then drain, but save about a cup of the pasta water.
In a large saute pan, drizzle in the olive oil and turn heat to medium. Remove the asparagus from the ice bath and cut crosswise into 1 inch pieces. When the oil is hot, add the garlic and saute for 30 seconds, then add the asparagus. Season with salt and pepper. Add the spaghetti and toss around with the asparagus and garlic. You will probably have to add about 1/2 cup or more of the pasta water. Then add the smoked mozzarella, prosciutto and basil and turn off the heat. Keep tossing and as you do the cheese will melt. Serve with a little more fresh basil over the top.
