Twelve years ago (gosh, has it been that long?), while I was a student at the Culinary Institute of America, I met Michele. She was taking a bread class from one of my favorite instructors and I was assisting the students in the class. We were instant friends.

Over the years, much has changed in the landscape of our lives but one thing has remained a constant, Michele and I love teaching people how to cook delicious food at home.

This spring, for the first time, we taught a joint class. Michele handled the main course and I taught desserts. It was a delight to teach with Michele. And the food, her food, was delicious.

During the class she shared a recipe for "Pasta with Asparagus, Smoked Mozzarella and Prosciutto." This pasta dish has quickly become one of my favorites. It is remarkably easy to make--you even cook the asparagus in the pasta water--and takes advantage of the lovely flavors of summer.

Make this pasta when you are in the mood for something "a little special" but don't feel like spending oodles of time in the kitchen. This recipe is like a warm hug from a friend: tender, soft and always just what you need. . . . (to read the remainder of this article, please log in below.)