Tagliatelle with Asparagus Ham and Cream Recipe
Ingredients
| Asparagus | 1 Pound | |
| Salt | 1 To taste | |
| Tagliatelle | 1 Pound | |
| Butter | 3 1/2 Tablespoon | |
| Prosciutto | 1/2 Pound | |
| Cream | 1 Cup (16 tbs) | |
| Black pepper | 1 To taste | |
| Parmesan cheese | 3 Tablespoon |
Directions
GETTING READY
1) Peel the asparagus, trim off the tip of each spear about 1 1/2 inches down, keep stalk in one piece and discard the tough bottoms.
MAKING
2) In a large pan with the salted boiling water, add the asparagus stalks, and cook, until half cooked. Add the tips and cook until just tender, then remove with a slotted spoon and allow to slightly cool.
3) In the same boiling water cook the tagliatelle, until tender.
4) In a frying pan, saute the prosciutto in the butter, until the butter begins to brown.
5) Stir in the cream, bring to a boil, lifting up the bits from the bottom of the pan bottom while stirring. Season with the black pepper to taste.
6) Slice the asparagus stalks into 1 1/2 inch lengths and discard any tough bottoms.
7) Stir into the sauce along with the tops, coat thoroughly with the cream.
8) Drain the tagliatelle, transfer into a warm serving bowl.
9) Stir in the sauce and grated Parmesan, toss until thoroughly coated and adjust the seasoning, before serving.
SERVING
10) Serve the Tagliatelle with Asparagus Ham and Cream, immediately on individual serving plates.
1) Peel the asparagus, trim off the tip of each spear about 1 1/2 inches down, keep stalk in one piece and discard the tough bottoms.
MAKING
2) In a large pan with the salted boiling water, add the asparagus stalks, and cook, until half cooked. Add the tips and cook until just tender, then remove with a slotted spoon and allow to slightly cool.
3) In the same boiling water cook the tagliatelle, until tender.
4) In a frying pan, saute the prosciutto in the butter, until the butter begins to brown.
5) Stir in the cream, bring to a boil, lifting up the bits from the bottom of the pan bottom while stirring. Season with the black pepper to taste.
6) Slice the asparagus stalks into 1 1/2 inch lengths and discard any tough bottoms.
7) Stir into the sauce along with the tops, coat thoroughly with the cream.
8) Drain the tagliatelle, transfer into a warm serving bowl.
9) Stir in the sauce and grated Parmesan, toss until thoroughly coated and adjust the seasoning, before serving.
SERVING
10) Serve the Tagliatelle with Asparagus Ham and Cream, immediately on individual serving plates.
Chef
