Ingredients

  • 125 to 150 ml (125 to 150 gr) of pastas
  • 6 asparagus
  • 3 prosciutto slices
  • 30 ml (30 gr) of grated Parmesan cheese
  • 45 ml (3 tablespoons) of cooking cream
  • 15 ml (1 tablespoon) of olive oil
  • Lots of pepper
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Preparation

  • Slice asparagus tails and slice prosciutto into thin strips.
  • Soak asparagus in boiling water for 2 minutes. Then remove asparagus and soak in a icy bowl of water to stop the cooking and keep colors. After five minutes, remove it and slice into small chunks. Start cooking pastas with water used to cook asparagus. Once pastas cooked, drain and set aside.
  • In a non-stick pan, heat olive oil at medium heat. Cook in it small asparagus chunks for 2 minutes. Add prosciutto and cook for 2 more minutes. Lower heat. Add cream and pepper. Stir to mix it all well.
  • Add pastas then mix everything to cover pastas with sauce. Rectify seasoning. Do not salt, since prosciutto is already very salty.

Chef's notes

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