Ingredients
- 320gr tagliatelle
- 500gr asparagus
- 100gr prosciutto crudo
- 50gr Parmigiano Reggiano
- 1 shallot
- 30gr butter
- Salt & pepper
Preparation of the recipe
1
Clean and blanch the asparagus in salted boiling water for 2 min.
2
Cut into rounds the asparagus except for their tips.
3
In a pan steam the shallot with the butter for 3-4 min and then add the asaparagus.
4
Add prosciutto crudo cut into strips and regulate pepper.
5
Cook the tagliatelle in boiling salted water and then drain the pasta in the pan.
6
Drain the tagliatelle 3 minutes before the end of the cooking time and finish cooking in the pan, stirring well with grated Parmigiano Reggiano.
7
Servire your tagliatelle and add the asparagus tips as a final touch.
