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Heat olive oil and butter in a 12 inch skillet over moderate
heat. Add shallots, prosciutto, parsley and garlic. Sautée until
shallots are soft, about 3 minutes. Add asparagus. Season
well with salt and pepper and toss to coat with seasonings.
Add broth. Bring to a simmer. Cover and adjust heat to
maintain a simmer. Cook until asparagus are crisp/tender 8-10
minutes. Add fava beans. Cover and continue cooking about 2
more minutes. Taste and adjust seasoning.
Bring a large pot of salted water to a boil. Add pasta. Cook
until al dante. Drain. Return noodles to pot. Add sauce and
toss gently. Serve on warm plates.
Tip- fava beans - shell the beans. Bring a large pot of water to
a boil. Add beans and boil 1-2 minutes. Drain and transfer to a
bowl of ice water. Drain when cool. Remove outer skin from
each bean by pinching the end of the bean opposite the end
that connected it to the pod. The peeled bean will slip out
easily. 2 lbs fava beans = about 1 cup
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