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.
108 K 3.7/5 (15 reviews)
Grade this recipe:
Keywords:
Last modified on: July 21th 2013
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama
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:
Change measures:
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 : Stage 1
Prepare 300 g green asparagus spears.

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

Set aside.

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

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

Stage 4 - ⌛ 5 min.
Pasta with green asparagus : Stage 4
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 : Stage 5
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 : Stage 6
Add the pasta, ham and asparagus, mix well and leave to heat through for 2 or 3 minutes.

Stage 7
Pasta with green asparagus : Stage 7
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
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
Turnip and sesame puree (tahina) soup
Turnip and sesame puree (tahina) soup
For this quick soup, 15 minutes, an original turnip taste with sesame purée (tahina).
February 29th 2012241 K4.3 35 min.
How to peel a garlic clove easily
How to peel a garlic clove easily
Here are, in a video, how to from a head of garlic to clove ready to be used.
August 8th 2013143 K 24.3 5 min.
Cauliflower tabbouleh
Cauliflower tabbouleh
In this tabbouleh recipe, the semolina is replaced by grated cauliflower heads, which is very fresh and surprisingly tasty.
May 18th 2025138 K4.1 30 min.
Strawberry sorbet
Strawberry sorbet
The secret of a good strawberry sorbet is to use first class strawberries, very ripe and full of flavour, so do choose them with care. This recipe shows you how to lighten the texture of the sorbet by incorporating air.
July 9th 2014101 K4.6 35 min.
Gâteau Basque
Gâteau Basque
This traditional Basque dessert is similar to a gâteau breton (brittany butter cake), but very moist as it is filled with a rum-flavoured confectioner's custard (crème pâtissière, or french pastry cream). This is a fairly simple recipe, though as the dough is fragile and difficult to handle, I offer a...
September 11th 201882 K4.7 2 hours 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)

*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