1 jar (15 oz.) Classico® Creamy Alfredo Pasta Sauce
1 lb. fresh asparagus spears
1 tbsp unsalted butter
1 large shallot, chopped or about 1/4 cup
4 tsp. Wyler’s® Chicken Bouillon Granules
2 slices Prosciutto, cut into thin strips and pan-fried
1 cup garlic croutons, optional
Trim asparagus and cut into 1-in. pieces, yielding about 5 cups. Melt butter in a medium saucepan over medium heat. Add shallots and asparagus, and cook for 3 to 4 minutes. Add 3 cups of water and bouillon, and bring to a boil. Reduce heat to medium and simmer 10 to 12 minutes, or until asparagus is tender. Remove from heat.
In a food processor or blender, puree soup in batches until smooth. Return pureed soup back into saucepan. Stir in pasta sauce and cook on medium low heat for 4 to 6 minutes, or until heated through. Season with freshly ground pepper to taste if desired. Top with Prosciutto and croutons just before serving.