We had no sooner gotten our issue of Bon Appetit and my husband decided to make the Tagliatelle with Prosciutto and Orange.
The orange flavor was nice but I felt it needed something more and decided to add asparagus and cherry tomatoes as well as a little garlic.
So... here is the result.

SALT
12 oz. TAGLIATELLE or FETTUCINE
2 Tbsp. BUTTER
1 Tbsp. OLIVE OIL
2 oz. PROSCIUTTO, torn into pieces
3/4lb. thin ASPARAGUS, cut in 2" pieces
1 clove of GARLIC, minced
Zest and juice of 1 ORANGE
1/2 c. HEAVY CREAM
8 oz. CHERRY TOMATOES
Freshly ground PEPPER
1/4 c. PARMESAN CHEESE, grated

Bring a large pot of water to a boil and season with salt.
Add pasta and cook, stirring occasionally, until 1 minute before al dente.
Drain and reserve 1/4 c. of pasta water.

Melt butter with olive oil in a large nonstick skillet over medium heat.
Add prosciutto and asparagus and sauté for about 3-4 minutes until asparagus is nearly tender.
Add garlic and stir until fragrant.

Add reserved pasta water, orange juice, zest and cream; bring to a boil.
Add tomatoes just long enough to heat them through and then add the pasta.

Season with salt and pepper and stir in the cheese.

Serve with additional Parmesan if desired.