Pasta With Prosciutto, Asparagus And Crumb Topping - cooking recipe

Ingredients

1 pkg (16 oz) fusilli pasta
1 tbsp olive oil
1 None red onion, sliced
1 clove garlic, crushed
1 bunch asparagus, trimmed and sliced
4 None thin slices prosciutto, chopped
1/2 cup white wine
1/2 cup sour cream
2 None eggs, lightly beaten
None None FOR THE CRUMB TOPPING
2 tbsp olive oil
1 cup fresh breadcrumbs
1/4 cup grated Parmesan cheese

Preparation

Cook the pasta in a large saucepan of boiling salted water according to the package directions. Drain well, then return to the pan.
Meanwhile, heat the oil in a large skillet on medium heat. Saute the onion and garlic for 2-3 mins, until the onion is soft and translucent. Add the asparagus and prosciutto and cook for 1-2 mins more, stirring, until the asparagus turns bright green. Pour in the wine and simmer until reduced by half.
For the crumb topping, heat the oil in a medium skillet on high heat. Saute the breadcrumbs for 1-2 mins, until crisp and golden. Add the Parmesan cheese and season to taste.
Mix the sour cream and eggs in a small bowl. Add to the pasta with the asparagus mixture. Toss over a high heat for 1-2 mins to heat through. Serve the pasta sprinkled with the crumb topping.