Tagliatelle with Asparagus – Tagliatelle Mit Spargeln

A delicious recipe for the asparagus season:

Prepare and make in about forty-five minutes.

Cook the asparagus for about twenty minutes until just tender, remove, drain, cut diagonally into pieces about 2 cm long, set aside.

Cook pasta in boiling asparagus water until al dente, set aside the indicated amount of cooking water, drain pasta.

Warm butter in a wide frying pan, roast raw ham until slightly translucent, remove, set aside. Sauté shallot in the same frying pan. Add wine, simmer for about one minute.

Add cooking water set aside, reduce liquid by half.

Add cream, let it boil, reduce temperature. Add asparagus set aside, simmer on low heat for about two minutes until sauce is creamy. Mix in cheese, season.

Mix sauce with hot pasta, half of the raw ham set aside and cress. Serve on hot plates, garnish with remaining prosciutto and cress.

Tips: Use colored pasta instead of white. Replace cress with watercress or purslane.

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