Instructions: Bring 6 quarts water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute pan place the asparagus, prosciutto, cream and lemon zest. Bring to a low boil. Reduce the heat and simmer 4 minutes. Set aside.

Roll out the Basic Fresh Egg Pasta dough into sheets, put through a pasta cutter set at a narrow setting, between 1/8- and l/4-inch. Drop tagliolini into boiling salted water and cook 30 seconds to 1 minute until al dente. Drain in colander over sink.

Add hot pasta to saute pan and cook over moderate heat 1 minute until the cream has been absorbed into pasta, leaving a 1/4-inch still wet at the bottom of the pan. Add the parsley and Parmesan cheese. Season to taste with salt and pepper. Divide evenly into four warm pasta bowls. Serve immediately.

This recipe yields 4 servings.

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