John Myers
Ingredients for 2 servings:
- 300g spaghetti
- 150 g cooked ham
- ½ bunch asparagus, white
- 3 spring onions, finely chopped
- 1 cup crème fraîche
- some Parmesan, grated
- e.g. salt and pepper
- 1 tbsp butter
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes
Peel the asparagus and snap off the woody ends. Cut the good parts into approximately 4 cm long pieces. Cook them in salted water with the spaghetti until al dente. Cut the ham into small cubes. Melt the butter and sauté the spring onions and ham in it. Stir in the crème fraîche. Drain the pasta and asparagus, reserving half a ladleful of the cooking water. Return the pasta and asparagus to the pot and add the cooking water. Toss with the sauce and season with salt and pepper. Serve on plates and sprinkle with grated Parmesan cheese.
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