Asparagus and any type of ham are a classic combination and paired with pasta it makes a delicious quick midweek dinner for two.
1 person made this
1/2 bunch asparagus spears, trimmed and sliced into bite-size pieces
1 tablespoon olive oil
1 shallot, minced
3 slices prosciutto, chopped
120ml dry white wine
160ml double cream
salt and freshly ground black pepper to taste
1 squeeze lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese, or to taste
Method Prep:15min › Cook:25min › Ready in:40min
Bring a large pot of lightly salted water to the boil. Add asparagus and boil until tender yet firm to the bite, about 4 minutes. Scoop asparagus out of the pot using a slotted spoon, rinse under cold water and drain.
Bring water to the boil again. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Meanwhile, heat olive oil in a large pan over medium-low heat and cook shallot until softened, 1 to 2 minutes. Add prosciutto; increase heat to medium and cook until prosciutto is crisp, 3 to 5 minutes. Pour in white wine and simmer until evaporated. Add cream and season lightly with salt and pepper. Add drained asparagus and bring to the boil.
Mix cooked spaghetti into the sauce in the pan. Season with lemon juice. Serve with freshly grated Parmesan cheese.