PASTA WITH PEAS, ASPARAGUS, BUTTER LETTUCE, AND PROSCIUTTO

Steps:

• Melt butter with 2 tablespoons oil in heavy
• large skillet over medium heat. Add onions
• and shallot. Sprinkle with coarse salt and
• pepper. Sauté until tender (do not brown),
• about 8 minutes. Add wine; increase heat
• to medium-high and simmer until liquid
• is reduced to glaze, about 3 minutes. Add
• broth and bring to simmer; set aside.
• Cook asparagus in large pot of boiling
• salted water until just tender, 2 to 4 minutes,
• depending on thickness of asparagus.
• Using skimmer or slotted spoon, transfer
• to large bowl of ice water. Return water to
• boil. Add peas and cook until just tender,
• about 2 minutes. Using skimmer, transfer to
• bowl with asparagus. Drain vegetables.
• Return water in pot to boil. Cook pasta
• until tender but still firm to bite, stirring
• occasionally. Drain, reserving 1 cup pasta
• cooking liquid.
• Meanwhile, reheat onion mixture. Add
• lettuce and stir just until wilted, about 1
• minute. Add drained asparagus and peas;
• stir until heated through.
• Add pasta, 1 cup Parmesan cheese,
• and parsley to skillet with vegetables; toss,
• adding reserved pasta cooking liquid by 1/4
• cupfuls if dry. Season with salt and pepper.
• Transfer pasta to large shallow bowl.
• Sprinkle prosciutto over; drizzle with olive
• oil. Serve, passing more cheese alongside.