Asparagus Pasta with Parma Ham

Summary

Ingredients

• 300 g asparaus, reen
• 300 g asparaus, white
• 1 teaspoon sugar
• salt
• 500 g ribbon noodles
• 250 g cherry tomato (s)
• 1 bunch spring onion (s)
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 tablespoon balsamic vinegar
• pepper
• 100 g Parma ham, sliced
• 50 g parmesan, rated

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Instructions

1. Peel the white asparagus whole, peel only the lower third of the green asparagus. Cut off woody ends. Wash the asparagus and cut into pieces approx. 5 cm long.
2. Put 1 teaspoon of sugar in boiling salted water, cook white asparagus pieces in it for about 12 minutes and then remove. Now cook the green asparagus in the same water for 6 minutes.
3. Cook the pasta in boiling salted water according to the instructions on the package, then drain through a sieve.
4. Wash the tomatoes. Clean and wash the spring onions and cut diagonally into 4 cm long pieces. Fry both in hot oil in a large pan over medium heat for approx. 5 minutes. Now add the butter and season with vinegar, sugar, salt and pepper.
5. Tear up the Parma ham. Drain the asparagus, keeping a few tablespoons of the cooking stock. Put the ham and both types of asparagus with the vegetables in the pan and heat briefly. Mix with the drained pasta (if the mixture is too compact, dilute with asparagus stock). Serve garnished with parmesan.