Summary

Ingredients

• 300 g asparaus, white or reen
• salt and pepper
• sugar
• 0.5 ½ lemon (s), organic
• 200 g pasta (Conchilioni)
• 1 shallot (s)
• 1 spring onion (s)
• 1 tablespoon butter for frying
• 1 handful cocktail tomatoes
• 75 g ham
• 1 shot white wine
• 5 tablespoon heavy cream
• 100 g peas, frozen, youn
• 0.5 teaspoon ½ vegetable stock powder
• Chili powder
• 1 bunch parsley or basil
• 1 tablespoon olive oil
• 50 g parmesan cheese

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Instructions

1. Peel the asparagus, cut into slices and blanch in boiling water with salt, sugar and a little lemon juice as well as zest for about 2 minutes, then rinse with cold water.
2. Cook the pasta according to the instructions on the packet. Dice the shallot and thinly slice the spring onion with the green. Lightly sauté both in the butter over low heat, season with salt and pepper.
3. Quarter the tomatoes and add to the onions. Cut the ham into small pieces and fry them with them. Deglaze the vegetables and ham with a dash of white wine and pour in the cream and about 2 tablespoons of the asparagus cooking water. Then add the asparagus and peas. Season the vegetables with the soup broth, a little lemon juice, lemon zest, salt, pepper and a little chili.
4. Finally add the chopped parsley or basil and mix in the drained pasta. Drizzle some olive oil on the plate and rub some parmesan over it.