Asparagus and Prosciutto Fettuccini

Now, was this meal as good as the cost of all the ingredients - no. Was it good, yes. I love using fresh pasta (that was the first time not counting ravioli or tortellini): it cooks much faster and just has a richer taste than dried pasta - but also more expensive. So - take your pick!
I had a friend over, Ali, to help with the prep of this dish. She grated the cheese, prepared the prosciutto, and then chopped up our bacon for our salad. The plus is that this is actually pretty healthy for a pasta recipe! I might zest some lemon over the leftovers I have to give it some life after being in the microwave!

Asparagus, Prosciutto Fettuccine
1 bunch asparagus, chopped into 1 inch pieces
1 9 oz package fresh fettuccine
olive oil (for pan)
1 onion, diced
3 cloves garlic, chopped
1 pkg prosciutto (2.5 oz)
2 tsp balsamic vinegar
1/8 tsp crush red pepper (I used red pepper flakes)
1/4 cup parm cheese

Cook asparagus and noodles together, about 3 minutes. Drain, and reserve 1/2 cup of liquid. Saute onion and garlic for 2 minutes, add prosciutto for another 2, add in pasta. Meanwhile, mix together the vinegar and red pepper and reserved pasta water. Toss with the noodles. Add in parm cheese. Serve with salt and pepper and additional cheese.
The red pepper gave it a slight kick. The fresh grated parm cheese was perfect - not overwhelming the pasta. The fresh pasta was great in this.