Creamy Asparagus, Ham And Mushroom Pasta
From DonSpain 6 years agoIngredients
- 45g/1½oz butter shopping list
- 2tbsp Extra Virgin Olive Oil shopping list
- 200g/7oz Asparagus - tips removed, prepared with ends trimmed & cut into 2cm/¾in lengths; shopping list
- 120g/4oz Parma/Proscuitto/Serrano Ham - cubed/diced shopping list
- 120g/4oz button mushrooms - quartered shopping list
- 4tbsp Shallots - finely chopped shopping list
- 250ml/8fl oz Crème Fraiche or Double Cream shopping list
- 60g/2oz Parmesan Reggiano cheese – grated +2tbsp extra for spreading shopping list
- 350g/12oz Pasta of choice - cooked shopping list
- 2tbsp flat leaf Parsley - finely chopped shopping list
- Salt and freshly ground black pepper shopping list
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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