Spaghetti with Asparagus, Prosciutto, Smoked Mozzarella and Basil

I have had this recipe for a number of years and it remains as one of my favorite pasta dishes.  I think I originally saw Giada DeLaurentiis make it on Television.  My recipe is on two yellow steno sheets written in pencil.  It must have been what I had close at hand at the time I saw the show.  At any rate, I probably made the recipe for the first time 15 years ago and have used it over and  over.  Give it a try.  I think you will find the salty flavor of the prosciutto and the smoky mozzarella blend nicely with the fresh basil and the pasta.  It really is a one dish meal in that it contains protein, vegetable, and starch.

Ingredients:

1 Lb. Fresh Asparagus - cut into 1" pieces on the diagonal
1 Lb. Thick Spaghetti
4 Cloves Garlic - minced
Extra Virgin Olive oil
6 Oz. Prosciutto di Parma - cut into thin ribbons
6 Oz. Smoked Mozzarella - cut into 3/8" cubes
1 Bunch Fresh Basil - Chiffonade into ribbons
Salt and Pepper

Preparation:

Fill a medium mixing bowl with water and ice.  Set aside.  In a heavy bottomed sauce pan, bring to a boil enough water to parboil the asparagus. Add asparagus to the boiling water and cook for about a minute and a half.  Do not overcook.  Remove asparagus from the boiling water and plunge into the ice bath.  This will stop the asparagus from cooking further and set the beautiful green color.  Drain asparagus and dry on paper towels.  Cook pasta per package directions.  While pasta is cooking, heat about three tablespoons of the olive oil in a large skillet.  Saute the garlic in the oil until translucent and tender.  Add the parboiled asparagus to the skillet and season with salt and pepper.  Drain cooked pasta, reserving a couple tablespoons of the pasta water.  Add cooked pasta and the reserved pasta water to the skillet.  Turn heat to low. Toss pasta and asparagus to mix thoroughly.  Add Prosciutto, Smoked Mozzarella and Basil to the skillet and toss thoroughly again.  Leave on heat just until the cheese starts to melt.  Adjust seasoning with salt and pepper.   I like to turn the whole skillet onto a large platter to pass and serve but feel free to put into individual pasta dishes if that is your preference.  I like to serve with ciabatta bread and a good Italian red wine.