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Tagliatelle with Asparagus

1 pound asparagus, peeled and cut into 1-inch pieces
1 stick (4 ounces) butter
1/4 pound thinly sliced prosciutto, cut into thin strips
2/3 cup drained canned Italian peeled tomatoes, chopped
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1 pound egg noodles
1/2 cup freshly grated Parmesan cheese

Cook the asparagus in a large pot of boiling salted water until
just tender, about 3 minutes. Rinse under cold running water to
cool, drain well.

In a large skillet, melt 6 tablespoons of the butter over low heat.
Add the tomatoes, salt and pepper and simmer until the sauce is
slightly thickened, about 5 minutes, remove from the heat.

In a large pot of boilig salted water, cook the noodles until tender
but still firm. Drain the noodles and return to the pot.

Add the asparagus to the tomato sauce and reheat. Pour the sauce
over the noodles, add the remaining 2 tablespoons butter and the
Parmesan cheese and toss well. Transfer to a platter and serve at
once.

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