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Asparagus Pasta

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Asparagus Pasta

The perfect asparagus pasta recipe with a picture and simple step-by-step instructions.

  • 250 g Tagliatelle
  • 500 g Fresh asparagus
  • 50 g Ham
  • 150 g Rama Cremefine for cooking 15% fat
  • Salt and pepper
  • 1 teaspoon Butter
  • 3 Hard-Boiled eggs
  1. Boil the pasta in lightly salted water, peel the asparagus, cut off the woody ends and cut into 3cm long pieces. Put in a saucepan with the butter and let it cook. Pour off half of the water and bring to the boil with the cremefine for 15 minutes. Add to the pasta. Serve with the ham and egg.
Dinner
European
asparagus pasta

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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