Tagliatelle with Asparagus, Ham and Cream
Recipe By : The New Pasta Cookbook
- 1 pound asparagus -- fresh
- salt
- 1 pound fresh pasta -- (tagliatelle)
- OR 3/4 pound dried pasta
- 3 1/2 tablespoons butter
- 1/2 pound prosciutto
- OR unsmoked ham -- cut in 1 inch strips
- 1 cup heavy cream
- fresh ground black pepper
- 3 tablespoons Parmesan cheese -- freshly grated
Put a large pan of water on to boil.
Peel asparagus, and break off tough bottoms. Cut off tips at about
2
inches, but keep stalks in one piece.
Salt boiling water, add asparagus stalks, thickest ones first,
and boil
until half done. Add tips and continue boiling until tender but
still
crisp, stiff and bright green. Test as you go along. Remove and
cool
slightly.
Cook the pasta in the asparagus water. Melt butter in a frying
pan and
saute prosciutto until the butter begins to brown, but don't crisp
the
prosciutto. Add cream and bring back to the boil, scraping the
prosciutto
bits off the bottom. Grind in some fresh pepper.
Slice asparagus stalks into 2 inch lengths. Add to the sauce with
the
tops and stir to coat; the cream should have reduced and thickened.
Drain pasta when it is al dente and turn into a warm serving bowl.
Mix in
the sauce and the Parmesan, toss gently, and taste for salt and
pepper
before serving.