Linguini with Asparagus, Prosciutto, and Capers Recipe

Serves: 4 Save

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

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