Comforting Mac and Cheese with Fresh Asparagus and Prosciutto

COMFORTING MAC & CHEESE WITH FRESH ASPARAGUS AND PROSCIUTTO
Kosher salt, black pepper
1 lbs. fresh asparagus, trimmed and cut into ½” pieces
8 oz. elbow macaroni
4 T. butter, cut into pieces
¾ c. evaporated milk, not FF
2 eggs
12 c. Fontina, coarsely grated
1 oz. thinly sliced prosciutto, cut crosswise into thin strips
2 T. thinly sliced chives

1. Bring 4 qt. of salted water to a boil. Add asparagus and cook 2-5 minutes. With slotted spoon remove asparagus and place in bowl and keep warm.
2. Bring the water back to a boil and add pasta and cook until al dente. Drain and return to the pot.
3. Add butter and cook over medium heat, stirring constantly, until melted.
4. In a glass measuring cup or bowl, whisk the milk, eggs, salt and pepper.
5. Add to the past and cook over low heat, stirring until sauce begins to cling to pasta.
6. Add cheese and cook, stirring, until melted.
7. Remove from heat and stir in asparagus, prosciutto and chives.
8. Season taste. Serve immediately.