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INGREDIENTS
- 500 g white or green asparagus
- 1 package tagliatelle pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 cloves garlic
- Parmigiano Reggiano DOP
- 200 g Parma ham
- Salt
- Pepper
INSTRUCTIONS
- 1Cook the pasta in salted boiling water until tender. Before draining, reserve a cup of the pasta water to finish the dish.
- 2Peel the white asparagus and trim off the woody ends. Do not peel the green asparagus, just trim the leaves from its stalks. Tie the white and green asparagus separately into bundles with kitchen twine. Bring water to a boil in a narrow, tall pot. Place the asparagus upright in the pot: cook green for 5 minutes, white for 8 minutes. Then drain and rinse with ice water.
- 3Heat butter with olive oil in a pan. Cut the cooked asparagus into thirds, add to the pan, and sauté lightly. Then add the tagliatelle and a little of the reserved pasta water to the pan and stir for a while.
- 4Finally, stir in the grated Parmesan. Divide onto plates, add slices of Parma ham, and season with pepper.
