Spaghetti with asparagus, smoked mozzarella and prosciutto

Ingredients:

• 900 g asparagus, tough ends trimmed
• 350 g spaghetti
• 4 tbsp. l. olive oil
• 4 cloves garlic, crushed
• 170 g thin slices of prosciutto, cut into strips
• 170 g smoked mozzarella, diced (about 1 cup)
• 6 tablespoons thinly sliced ​​fresh basil

Preparation:

1. Cook the asparagus in a large pot of boiling salted water until crisp-tender, about 2-3 minutes. Using a slotted spoon, transfer the asparagus from the boiling water to a bowl of ice water to stop the cooking. Once cool, drain, cut into 1-inch (2.5 cm) pieces, and set aside.
2. Bring the water in the pan back to a boil, adding more water if needed. Add the pasta and cook until al dente (soft but firm to the bite), about 8 minutes. Drain, reserving 1 cup of the pasta.
3. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Add the garlic and cook until fragrant, about 20 seconds. Add the asparagus to the skillet. Season with salt and pepper to taste.
4. Add the pasta and, if needed, a little of the cooking water. Stir to coat evenly. Add the prosciutto, mozzarella, and basil and stir to distribute evenly. Turn off the heat. Season with salt and pepper to taste and serve.