Title: Tagliatelle with Asparagus, Ham and Cream
Categories: European Pasta Pork
Yield: 4 Servings
| 1 | lb | Asparagus; fresh |
| | | Salt |
| 1 | lb | Fresh pasta; (tagliatelle) |
| | | Or 3/4 pound dried pasta |
| 3 1/2 | tb | Butter |
| 1/2 | lb | Prosciutto |
| | | Or unsmoked ham; cut in 1 inch strips |
| 1 | c | Heavy cream |
| | | Fresh ground black pepper |
| 3 | tb | Parmesan cheese; freshly grated |
Recipe by: The New Pasta Cookbook Put a large pan of water on to boil. Peel
asparagus, and break off tough bottoms. Cut off tips at about 2 inches,
but keep stalks in one piece. Salt boiling water, add asparagus stalks,
thickest ones first, and boil until half done. Add tips and continue
boiling until tender but still crisp, stiff and bright green. Test as you
go along. Remove and cool slightly. Cook the pasta in the asparagus water.
Melt butter in a frying pan and saute prosciutto until the butter begins to
brown, but don't crisp the prosciutto. Add cream and bring back to the
boil, scraping the prosciutto bits off the bottom. Grind in some fresh
pepper. Slice asparagus stalks into 2 inch lengths. Add to the sauce with
the tops and stir to coat; the cream should have reduced and thickened.
Drain pasta when it is al dente and turn into a warm serving bowl. Mix in
the sauce and the Parmesan, toss gently, and taste for salt and pepper
before serving.