Linguine with Asparagus, Cherry Tomatoes, and Proscuitto

Bring a large pot of water to a boil. Cut prosciutto into a medium sized dice. Heat a large saute pan over medium heat with the butter and olive oil. Saute prosciutto in melted butter and oil until browned, about four minutes. Remove prosciutto with a slotted spoon and reserve. Take pan off heat until the rest of the vegetables are prepped.

Meanwhile peel garlic and slice thinly. Cut each cherry tomato in half. Trim woody ends off asparagus then place in a shallow bowl with a half cup of water. Cover asparagus with plastic wrap then microwave for one minute. Roughly chop basil. When water is boiling salt to taste. Cook pasta according until under cooked but just a minute or two.

While pasta is cooking, return the saute pan to medium heat and add garlic, sauteing for about two minutes. Cut asparagus into bit sized pieces. Add asparagus, tomatoes, basil and return prosciutto to the saute pan along with the glass of wine. Season with some salt and pepper.

Drain pasta reserving a half cup of the cooking water. Add pasta to the vegetables along with reserved water. Season everything to taste with additional salt and pepper. Cook for another one to two minutes until pasta has finished cooking and liquid has reduced. Serve with freshly grated parmesan cheese.