*Or for a creamier, mushroom-enhanced taste, Marsala Cream Sauce
Boil 6-8 quarts of water (same pot/water as you will cook the pasta in) and add asparagus. Cook 5 mins. Drain and refresh under cold water.
Reheat water and cook pasta in rapidly boiling salted water until al dente (8-10 mins). Drain, but reserve ½ cup water.
Meanwhile, in a large skillet, heat oil and add onion and garlic; cook 3 mins. Add prosciutto and vinegar; cook 1 minute. (-Or- *For a creamier mushroom-enhanced taste, use ½ cup of Marsala Cream Sauce for “*” items.)
Add asparagus, pasta, reserved ½ cup pasta water, red pepper flakes and salt. Serve with freshly grated Parmesan.