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Home Slow Cooked Rib Roast With Cabbage

Creamy Asparagus, Ham And Mushroom Pasta Recipe

Ingredients

How to make it

  • Boil water in a large pan, add the asparagus stalks and cook for some 4 to 5 minutes or so or until tenderish but not mushy;
  • Set aside to cool, reserving 120ml/8tbsp of the cooking liquid in a glass;
  • Note: Add asparagus tips to the pasta 3 to 4 minutes before the end of the cooking time and drain with the pasta;
  • Cook the pasta in lightly salted water and 1tbsp olive oil until “al dente”, drain well with asparagus tips and set aside;
  • Meantime, while pasta is cooking, melt the butter and remaining oil in a large sauté pan, add the shallots and cook over a low medium heat, stirring occasionally, until softened a bit;
  • Add the mushrooms and continue cooking, stirring occasionally, until mushrooms releasing their liquid and cooked through,
  • Stir in the ham and sauté for a further minute or so;
  • Add the asparagus, raise heat to medium, and cook, stirring, until lightly coloured;
  • Pour in the reserved liquid and cook until evaporated;
  • Stir in the cream and, increasing heat, bring to the boil;
  • Add the pasta, parmesan and, parsley toss over the heat, ensuring everything mixed together well and season to taste;
  • Garnish with parsley and serve with extra cheese on the side

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The Cook

DonSpain Marbella, Spain

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