Basil Cream Sauce

1 tbsp olive oil
1 Cup of Heavy Cream
6 oz Chopped Roma or Cherry Tomatoes
4 oz Asparagus
3 oz Prosciutto (Chopped)
1 tsp Crushed Garlic
2 tsp Chopped Basil or Pesto
1 oz Shredded Parmesan

Cook pasta to desired texture and then remove from heat and drain.  Usually 3 1/2 to 4 minutes.  Set pasta to the side.  In sauce pan, heat olive oil and saute prosciutto, asparagus, tomatoes, and crushed garlic.  Add cream, and chopped basil.  Stir until cream starts to thicken.  Add pasta to sauce and stir.   Top with shredded Parmesan and serve,  Makes four servings.