Pasta with aparagus and Négrette olive oil

Lightly grilled asparagus tips with garlic, crispy Italian raw ham, asparagus stalks in small rings and cooked to perfection, parmesan, basil, a pinch of pepper and good olive oil ...

I let you discover the recipe in detail below:

Ingredients for 4 people

• 400 g of pasta
• 500g green asparagus
• 4 slices of Italian raw ham (Prosciutto di Parma or coppa)
• 1 clove of garlic
• freshly grated parmesan, to serve
• Oliv&sens extra virgin olive oil Négrette
• some basil leaves
• salt and pepper 

Prep time

• Asparagus: Cut off the tougher ends of the asparagus. Remove the tips and cut them in half lengthwise. Then cut the rest of the stem into rings.
• Bring water to a simmer in a large saucepan.
• In a very hot frying pan place the slices of ham or coppa and cook over medium heat for 2 to 3 minutes, until it dries out a little and becomes crispy. Keep aside.
• In the same skillet, brown the garlic clove cut in half with 2 tbsp of oil. Sauté the asparagus tips for about 3 minutes just until they are lightly grilled. Keep aside.
• In the same pan, sauté the asparagus slices for two minutes, add 3 basil leaves then cover with water (about the same volume). Add salt and simmer for ten minutes until the asparagus becomes tender (while keeping its shape) and some of the water (almost all) is absorbed.
• Meanwhile, salt the water and plunge the pasta into it. Leave to cook for the time indicated on the packet (usually about ten minutes), stirring occasionally to prevent them from sticking.
• Drain the pasta with a little of the cooking water, plunge it into the pan (on the fire off) with the cooked asparagus and mix
• Serve with asparagus tips, crispy ham, cheese, pepper, a fillet ofolive oil and a few basil leaves.

L'Oliv&sens Extra Virgin olive oil Négrette is available in our e-shop !

buon appetito amici!

Myriam & David

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