In this recipe the strong vegetable taste from the asparagus meets the delicate taste of the ham.
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INGREDIENTS |
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Fusilli Barilla |
350 |
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g |
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Ham |
200 |
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g |
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Asparagus tips |
150 |
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g |
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Green asparagus |
150 |
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g |
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Parmigiano Reggiano cheese |
50 |
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g |
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Butter |
25 |
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g |
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Chives |
1 |
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pinch |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Cut the asparagus' stalks, keeping aside the whole tips and boil them in salted water for five minutes. |
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| 2. |
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Brown the onion cut a la julienne in the butter, then add the ham and asparagus both cut in little pieces. |
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| 3. |
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In the meantime; cook the Fusilli Barilla in plenty of salted water, drain it al dente and mix it together with the sauce, the whole tips and then, sprinkle everything with Parmigiano Reggiano cheese. |
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| 4. |
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Garnish with the minced chives if you like. |
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CHEF'S NOTE |
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To keep the colour of vegetables alive while cooking, use salted water and cook it without cover. |
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For this well-balanced dish we suggest a white, medium-bodied, fresh wine such as a Riesling dei Colli Bolognesi or a Bianco Euganei. |
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