1 box of penne rigate Golden Harvest®
7 oz prosciutto diced
1 bunch asparagus
4 tablespoon olive oil
½ thinly sliced onion
½ l sour cream milk
1 tip saffron powder
½ glass dry white wine
Parmesan cheese
Salt and pepper
Boil the asparagus in a little of water until cook, keep the
water and separate the ends from the stems.
In a pan with olive oil fry the onion and the stems of the asparagus finely chopped, add the cooking water, the wine and the very end of saffron.
Cook until boiling the wine, add the cream, stir and cook for about 5 more minutes, season with salt and pepper.
Cook pasta according to package directions and drain.
Mix in hot the sauce with the pasta, top with parmesan cheese and decorate the plates with the ends of the asparagus and little diced ham.