I like to serve this when I have fresh veggies from the garden or if I find really good ones at the supermarket. There’s just something about those garden fresh ones that make it taste so much better though. I have also done this up by replacing the ham with chicken for a completely different, yet still amazing taste. There is a lot that you can do with this dish to change it up and make it your own. Don’t be afraid to play around a bit with it. You aren’t going to mess this one up!
Check out what they are saying about this recipe over at Group Recipes:
“A Mediterranean take on an Italian classic – full of flavor.”
Once you try this once, you’re going to want to make it again and again!
Ingredients
45g/1½oz Butter
2tbsp Extra Virgin Olive Oil
200g/7oz Asparagus – tips removed, prepared with ends trimmed & cut into 2cm/¾in lengths;
150g/5oz Parma/Proscuitto/Serrano Ham – cubed/diced
120g/4oz Button Mushrooms – quartered
100g/3½oz Onion – finely chopped
250ml/8fl oz Crème Fraiche or Double Cream
60g/2oz Parmesan Reggiano Cheese – grated + 2 tbsp extra for spreading
350g/12oz Pasta of choice – cooked
Salt and freshly ground Black Pepper
2tbsp flat leaf Parsley – finely chopped
Instructions
Boil water in a large pan, add the asparagus stalks and cook for some 4 to 5 minutes or so or until tenderish but not mushy;
Set aside to cool, reserving 120ml/8tbsp of the cooking liquid in a glass;
Note: Add asparagus tips to the pasta 3 to 4 minutes before the end of the cooking time and drain with the pasta;
Cook the pasta in lightly salted water and 1tbsp olive oil until “al dente”, drain well with asparagus tips and set aside;
Meantime, while pasta is cooking, melt the butter and remaining oil in a large sauté pan, add the onion and cook over a low medium heat, stirring occasionally, until softened and a rich golden colour;
Add the mushrooms and continue cooking, stirring occasionally, until mushrooms releasing their liquid and cooked through,
Stir in the ham and sauté for a further minute or so;
Add the asparagus, raise heat to medium, and cook, stirring, until lightly coloured;
Pour in the reserved liquid and cook until evaporated;
Stir in the cream and, increasing heat, bring to the boil;
Add the pasta, parmesan and, parsley toss over the heat, ensuring everything mixed together well and season to taste;
Garnish with parsley and serve with extra cheese on the side
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Quick Tip: Squeeze in a little lemon juice for a boost of flavor.
Thanks again to Group Recipes for this yummy pasta dish.
