John Myers
Sunny Pasta Asparagus Pan
The perfect sunny pasta asparagus pan recipe with a picture and simple step-by-step instructions.
- 600 g Fresh asparagus from the region
- 100 g Raw ham
- 300 g Cocktail tomatoes quartered
- 350 g Tagliatelle or ribbon pasta
- 40 g Almonds in pens
- 1 tbsp Olive oil
- 1 tbsp Salt, pepper garlic powder
- 1 handful Fresh basil
- 1 tsp Dried herbs
- Peel the asparagus, cut off the woody ends and cut into pieces approx. 2 cm long. – I like to use HK asparagus for this dish. II or broken asparagus directly from the regional producer -. Cook in plenty of salted water with a splash of lemon juice until firm to the bite, remove from the water with a slotted spoon and set aside. Cook the pasta in the asparagus al dente water, collect a large cup of water, pour the pasta into a colander and set aside
- Roast the almonds without fat in a large pan until golden and remove. Cut the raw ham into strips and fry them in some oil until crispy. Add the asparagus and fry for about 5 minutes – add a little oil if necessary. Then add the quartered tomatoes and cook for about 5 minutes. Add the basil and herbs and season with salt, pepper and garlic powder. Deglaze with one or two tablespoons of the pasta water and add the pasta to the pan. Mix everything well and add enough pasta water until everything shines nicely. Finally sprinkle with the almonds and serve 🙂 If you like, you can add some freshly grated Parmesan over the top.
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