Linguini with asparagus, prosciutto and capers

Produce

• Asparagus, ends trimmed, sliced on a diagonal to create 1" / 2.5 cm pieces – 30 spear large (600 g)
• Lemon juice – 1 lemon (48 g)
• Lemon zest – 1 lemon (2 g)

Meat & Poultry

• Prosciutto, thinly sliced, cut crosswise into ½" / 1.3 cm wide strips – 134 g

Dairy & Eggs

• Butter, unsalted – ⅜ stick (45 g)
• Parmigiano reggiano, grated – to taste

Grains, Pasta & Cereal

• Linguini (Pasta dough) – 340 g

Herbs & Spices

• Capers, drained – 17 g
• Pepper – 1.2 g

Beverages

• Ice – 1000 g