John Myers
Asparagus Ham – Pasta Pan
The perfect asparagus ham – pasta pan recipe with a picture and simple step-by-step instructions.
- 200 g Cooked ham
- 400 g Asparagus white fresh
- 500 ml Cooking cream
- 250 g Ribbon noodles weighed raw
- Salt, 1/2 teaspoon sugar, 1 teaspoon butter
- Salt, pepper, nutmeg
- Leaf parsley
- Parmesan
- Peel the asparagus and cut into 3 cm pieces. Heat water in a saucepan, add salt, sugar and 1 teaspoon butter. When the water boils add the asparagus and cook for about 8 minutes, then drain. Cut the ham into cubes. Heat 1 tablespoon of olive oil in a large pan and fry the asparagus vigorously briefly and remove from the pan. Then fry the ham vigorously. Add the cream and asparagus and bring to the boil. Season well with salt, pepper and nutmeg. Chop leaf parsley and fold in. Cook the pasta according to the package instructions and mix into the sauce. Who would like to slice some Parmesan cheese over it?
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