Crisp Prosciutto Asparagus Pasta | Dash of Savory

Crisp Prosciutto Asparagus Pasta

Crisp Prosciutto Asparagus Pasta

This Crisp Prosciutto Asparagus Pasta is perfect combination of flavors to pair with my Healthy Baked Italian Chicken.

The prosciutto adds just enough salt to season the pasta perfectly. I added toasted panko into the pasta to give it a little crunch and texture. I’m all about texture on my pasta and these breadcrumbs add a ton of crunchy buttery flavor.

Simple ingredients always make for the best dishes. Serve as a side or just as is. Honestly, I could just eat this by itself instead of served as a side, but I’ll let you be the judge of that. 

Wine Pairing Recommendation: This pasta is deserving of a light a crispy Pinot Grigio. If you can find a Pinot Gris from Alsace, you’ve struck gold. It have beautiful minerality and citrus.

Crisp Prosciutto Asparagus Pasta

3 January, 2013
: 6
: 10 min
: 20 min
: 30 min
: Easy


  • 1 bunch Asparagus, ends trimmed and cut into 1 inch pieces
  • 1 tablespoon Olive Oil, plus extra for drizzling
  • Kosher Salt and Ground Black Pepper, for seasoning
  • 1 {4 ounce} package Prosciutto, thinly sliced
  • 2 tablespoons Butter
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Parsley, chopped, plus extra for garnish
  • Lemon, zested
  • 1 cup Parmesan Cheese, grated, plus more for serving
  • 1 pound Thin Spaghetti, cooked according to package and drained well
  • Cracked Black Pepper, for garnish
  • Step 1 Preheat your oven to 400 degrees F.
  • Step 2 Place cut asparagus on a sheet pan, drizzle with olive oil and season with kosher salt and pepper. Lay slices of prosciutto on a lightly greased sheet pan. Place both pans in the oven and cook until prosciutto slices are almost completely crisp and asparagus is tender, about 6-8 minutes. Keep an eye on the prosciutto so it doesn’t overcook. Remove pans and set aside.
  • Step 3 Meanwhile, in a medium nonstick pan add the 2 tablespoons of butter and heat over medium heat. Add the panko breadcrumbs and stir until toasted and golden brown, this happens quick so keep stirring while panko browns. Remove from heat. Toss in parsley, lemon zest, and season breadcrumbs with kosher salt and ground black pepper. {I like to add a pinch of red pepper flake at this point for a little extra heat but this is completely optional.}
  • Step 4 Place your cooked spaghetti in a serving bowl and toss in crisp prosciutto, cooked asparagus, grated parmesan cheese, and drizzle with olive oil. Sprinkle toasted breadcrumbs on top. Serve with a extra helping of grated parmesan, cracked black pepper and chopped parsley. Enjoy!

Crisp Prosciutto Asparagus Pasta

Savor and Enjoy!

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