F&W had this amazing fresh pesto recipe on their site and I took things a bit farther by steaming the tips, adding breadcrumbs and crispy proscuitto.
3/4 lb pasta
1 lb asparagus, trimmed and coarsely chopped, tips reserved
1/2 c olive oil
1/4 c grated Parmigiano-Reggiano cheese
1 c basil leaves
1 TBSP fresh lemon juice
Salt and pepper
1/2 c bread crumbs
2 slices of Proscuitto
Bring a large pot of salted water to a boil. Cook the asparagus tips for 2 minutes then remove. Cook pasta according to package.
In a blender combine asparagus, olive oil, basil, lemon juice, olive oil and parmigiano blend until smooth.
In a small nonstick skillet toast the breadcrumbs. Wipe out skillet and cook Proscuitto over medium heat until crispy.
Toss pasta with some pesto until nicely coated. Top with asparagus tips, bread crumbs and Proscuitto.
Serves 2 – 4.