1 lb. asparagus (cut into 1 in. segments)
4 oz. unsalted butter
1/4 lg. Prosciutto (cut into thin strips)
2/3 c. chopped drained canned Italian tomatoes
1/2 tsp. salt
1 tsp. ground pepper
1 lb. Tagliatelle (or other egg noodles)
1/2 c. grated Parmesan cheese

2 lg. pots
1 lg. skillet

1) Cut the asparagus into 1 inch segments and cook in a large pot of salted boiling water until tender (about 3 to 5 minutes). Rinse and drain. 2) Melt 6 tablespoons of the butter over low heat in the skillet, add the Prosciutto and cook for 2 to 3 minutes. Add the tomatoes, salt and pepper and simmer until the sauce thickens slightly (5 to 7 minutes). Remove from heat. 3) Cook the noodles in a large pot until tender. 4) Add the asparagus to the sauce in the skillet and reheat (low). Pour the sauce over the noodles in the large pot, add 2 tablespoons butter and the Parmesan cheese and toss thoroughly. 5) Dinner is now ready.