1cupfreshly grated Parmesan Reggiano, plus extra for garnish
3/4cupfresh basil, chopped (optional)
Line a baking pan with foil and lightly coat with cooking spray. Lay prosciutto slices on the pan making sure that none are overlapping. Broil for 1-2 minutes on each side until crispy (careful not to burn). Remove from oven and then cut into thin strips when they have cooled enough to handle.
Make the sauce by melting butter in a large skillet over medium high heat. Add garlic and cook until fragrant (1 minute). Add cream, lemon zest, and juice and cook for 3-5 minutes until slightly thickened.
Cook pasta according to package and add asparagus when only 4 minutes remain. Reserve 1/2 cup cooking water, drain the pasta and asparagus, and return to the pot.
Add the sauce, reserved cooking water, and cheese. Toss, add salt and pepper to taste, and serve topped with crispy prosciutto and Parmesan.
Fusilli with Asparagus and Crispy Prosciutto https://www.garnishandglaze.com/fusilli-asparagus-crispy-prosciutto/