Linguini with Asparagus, Prosciutto, and Capers Recipe

Ingredients (8)

• 1 1/2 pounds asparagus, ends trimmed, stalks and tips cut into 1-inch segments
• 3/4 pound dried linguini
• 3 tablespoons unsalted butter, divided
• 4 ounces thinly sliced prosciutto, cut crosswise into 1/2-inch-wide strips
• 2 tablespoons capers, drained
• 1 tablespoon juice and 1 teaspoon zest from 1 lemon
• Kosher salt and freshly ground black pepper
• Grated parmesan, for serving