Pasta with green asparagus


Pasta with green asparagus
In this recipe, the pasta is cooked separately, then mixed with chunks of green asparagus, ribbons of smoked ham and a cream sauce with nutmeg.
94 K 3.7/5 (15 reviews)
Grade this recipe:
Keywords:
Last modified on: July 21th 2013
For 6 people, you will need:
  • 1 green asparagus spears 300 g green asparagus spears
  • 2 Pasta 300 g Pasta
  • 3 smoked ham 4 slices smoked ham
  • 4 olive oil 1 tablespoon olive oil
  • 5 cream 250 ml cream
  • 6 grated nutmeg grated nutmeg
  • 7 salt salt
  • 8 pepper pepper
  • Total weight: 985 grams

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 8 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 30 min.
Pasta with green asparagus
Prepare 300 g green asparagus spears.

Stage 2 - 10 min.
Pasta with green asparagus
Cut into short lengths.

Set aside.

Stage 3 - 10 min.
Pasta with green asparagus
Cook 300 g Pasta.

Dress with a little olive oil, cover and keep hot.

Stage 4 - 5 min.
Pasta with green asparagus
In a hot frying pan, fry 4 slices smoked ham briefly (1 minute on each side), then cut into strips.

Set aside.

Stage 5 - 10 min.
Pasta with green asparagus
Use the same pan on high heat and add 250 ml cream, salt pepper and nutmeg to taste.

Turn down the heat and leave to thicken.

Stage 6 - 3 min.
Pasta with green asparagus
Add the pasta, ham and asparagus, mix well and leave to heat through for 2 or 3 minutes.

Stage 7
Pasta with green asparagus
Serve without delay.
Remarks
Use whatever pasta you prefer; I have used twists (rotini) here, but penne or tagliatelle would work just as well.
Keeping: Best eaten right away, but can be reheated.
Source: Anne's New York Times article.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe70 RDI=30 %220 RDI=20 %130 RDI=20 %2,300 RDI=120 %9,640 RDI: 120 %
Per 100 g6 RDI=3 %20 RDI=2 %10 RDI=2 %230 RDI=10 %980 RDI: 10 %
Per person10 RDI=4 %40 RDI=3 %20 RDI=3 %380 RDI=20 %1,610 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, egg, Milk
How much will it cost?
  • For 6 people : 8.60 €
  • Per person : 1.45 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Marzipan (almond paste)
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.
December 19th 2021628 K 34.5 15 min.
Onion fondue
Onion fondue
Onion fondue is a delicious classic of French cuisine: finely-sliced onions, cooked long and slow until they are melting and caramelized. This can be used in many other recipes.
March 25th 2020138 K 50 min.
Exotic fruit tart
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.
May 27th 2020315 K5 2 hours 25 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.66 M 74.3 4 hours 40 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018329 K4 2 hours 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page