Fettuccine with Prosciutto, Asparagus and Cream from The Classic Pasta Cookbook by Giuliano Hazan

Ingredients

• 12 ounces dry Fettuccine or homemade with 3 eggs and 2 ¼ cups flour
• ½ cup sweet yellow onion, finely diced
• Freshly ground black pepper
• 3 tablespoons butter
• 1 cup heavy cream
• ½ cup Parmigiano-Reggiano, freshly grated
• Salt
• ½ pound asparagus
• 4 ounces prosciutto, cut from a ⅛” thick slice in strips 1” long and ⅛” wide