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