members recipes

I bought some lovely wild asparagus, they are the best. I really wanted them to stay pure so i came up with this recipe. This pasta is a fresh summer dish.

Ingredients
ingredients for 2
70 g of prosciutto di parma (or similar)
a handful of Provola affumicata diced
3 spring onions (not too thin)
a bunch of wild asparagus
5-8 small grape tomatoes (very ripe datterino ones are best)
a handful of chopped flat parsley
Olive oil (the good one)
200 g of penne
(rock)salt and pepper to season
shaved parmezan

Method
Put the water on.
chop your spring onions finely
slice your tomatoes in small pieces
chop your parsley
clean your asparagus and slice a piece of the bottom

When the water boils, put a colander on top of your pot and put the asparagus in there for like 3 minutes at the most, keep a good eye on them. Make sure their heads are not facing down (the heads are fragile)

Take the asparagus out and put them on a plate

Salt the boiling water and add the penne

Put on another pan with a bit of olive oil

chop the stalks of the asparagus into max 1 cm pieces, leave the heads alone.

Add the spring onion to the pan, let it simmer until it glazes.
Add the stalks of the asparagus

Chop the provola into 0,7 mm dices

Tear apart the ham like you see in the picture and put around your plate.

The penne should be ready when the veggies are just right (if you used a pan with a thick bottom for them)
Keep some of the boiling water.

Now ad the penne to the veggies with some cooking water and a nice spoon of the good olive oil. Season to taste

Add the parsley and put the pasta in the plates.
Arrange the provola on your paste, sticking the dices under the penne so they melt a bit.

Then arrange the heads of the asparagus over the pasta and shave on some parmezan.

Have a nice meal!

Drink a nice cool white Soave or Frascati with that.

I hope you\'ll like it