Ingredients

8 oz. wide egg noodles

1/2 lb. asparagus, trimmed and peeled

3 T virgin olive oil

1 onion, finely chopped

2 oz. shiitake mushrooms, sliced (1 C), or about 4 oz. button mushrooms

2 Garlic cloves, finely chopped

Black pepper, freshly ground

1 1/2 oz. prosciutto, cut into strips 1/4" wide and 1" long

1 t fresh lemon juice

15 fresh basil leaves

1/2 C freshly grated Parmesan cheese

Preparation

  1. Cut each asparaghus stalk diagonally into three pieces, then halve each piece lengthwise. Set the pieces aside.2. Heat 1 T oil in large heavy bottomed skillet over medium-high heat. Saute the onionuntil it bbecomes translucent (5 min)
  2. Stir in mushrooms, garlic andsome pepper, and cook until mushrooms are tender and some of their moisture is evaporated.
  3. Add the asparagus pieces and cook them until tender (4-5min)
  4. Stir in Prosciutto, lemon juice and basil leaves.
  5. While mushrooms are cooking, cook noodles until al dente then drain.
  6. Add noodles immediately to the skillet and add Parmesan cheese and the remaining 2 T of oil, toss thoroughly and serve at once on warmed plates.