Preparation
Clean the asparagus by cutting the hard part at the base and with a knife remove the green part to keep the tenderest one. Boil the asparagus for about 10 minutes and drain. In a pan, fry the chopped shallot with tomatoes, EVO oil, asparagus, salt, and pepper, and cook for 3 minutes. Add the slices of Prosciutto Toscano DOP and cook for 2 minutes. Meanwhile, cook the fusilli al dente and mix the pasta with all the ingredients.  Garnish with Parmigiano Reggiano DOP and serve.

Ingredients

400 g of fusilli pasta
200 g of Prosciutto Toscano DOP
250 gr of asparagus
1 shallot
EVO oil to taste
50 g of tomatoes
80 g of grated Parmigiano Reggiano
1 rosemary sprig
Salt and pepper to taste