10 oz. pkg. frozen asparagus spears
3/4 c. grated Parmesan cheese
1/2 c. sour cream
1/4 c. white wine or white grape juice
1/4 c. butter, melted
4 ozs. thinly sliced prosciutto, cut into 1 inch wide strips
8 ozs. linguine or fettuccine
Grated Parmesan cheese (optional)

Cook asparagus according to directions until crisp - tender; drain well. Meanwhile, combine 3/4 c. Parmesan, sour cream, wine and butter. Stir in cooked asparagus and prosciutto. Keep warm. Cook pasta and drain well (do not rinse). Transfer to a warm platter; toss with sour cream mixture. Garnish with additional Parmesan cheese, if desired. Serve immediately. Makes 4 servings.