Prosciutto, Asparagus and Parmesan Spaghetti

        I could eat this entire bowl of spaghetti that you see in the picture. It has just the
    right combination of flavors and would be great for company coming over. It has the all
    the elements of sophistication for pasta. Serve with a nice side salad and a little glass
    of limoncello and I'd say you are good to go. Almost Rockstar quality! Make soon.

                                                Prosciutto, Asparagus and Parmesan Spaghetti

       8 ounce of angel hair pasta
       2 tablespoons of olive oil
       2 garlic cloves
       1 small onion, diced
       2 cups of sliced mushrooms
       4 oz. of prosciutto, cut into strips
       1 lb. asparagus, trimmed and cut into 1 inch pieces
       1 1/4 cups heavy cream
       1/3 cup grated parmesan cheese
       salt and pepper
       1/2 teaspoon red pepper flakes.

      1) Cook pasta according to directions and put pack in pot.
      2) Meanwhile, heat oil in a large frying pan over medium high heat. Cook
      onion, garlic, and mushrooms until fragrant and semi done. Add Prosciutto
      and asparagus and cook until asparagus is bright green, about 3 min. Add
      cream, 1/3 cup cheese, salt and pepper and red pepper flakes. Reduce heat
      to simmer and cook until sauce has thickened, about 4 minutes.
      3) Pour sauce with vegetables over pasta and toss to coat.
      4. I put more parmesan cheese on top and crisp prosciutto pieces that I baked.