Cook penne and drain.
Wash and slice asparagus and cook in Vegeta Chicken Broth.
After several minutes, remove a few of the asparagus tips to use as a decoration, and cook the remainder for another 5 minutes.
Puree the cooked asparagus and broth using a hand mixer and then add the olive oil.
Return pan to heat. Mix cornstarch with a little water, slowly add to the asparagus puree and bring to a boil, stirring constantly.
Add drained, warm penne to pan and stir to coat well.
To serve, sprinkle dish with grated cheese, sliced prosciutto and reserved asparagus tips.
Cook the pasta first, using the following technique: bring a large quantity of unsalted water to the boil. Add a little oil to the water and let boil. Then add pasta and cook until al dente. Drain the pasta, add a little salt and a few drops of oil and stir.
Save about ½ cup (100 ml) of the pasta cooking water and add to sauce if needed.