I love to cook pasta in the same water I cook vegetables. Whatever nutrients are lost in the water are, at least partly, absorbed by the pasta, not to mention the veggies flavor!!!
1 bunch fresh asparagus
7 oz ham
1 cup cream
Italian extra virgin olive oil
Italian sea salt
Freshly chopped parsley
Bring a large pot with water to a boil.
Snap asparagus in two and put both pieces in the water. Cook to your desired doneness, then remove from water (which is where you'll cook pasta).
In the meantime, dice ham and preprare the sauce. In a large non stick skillet, over medium heat, warm up a little oil, and briefly sautee diced ham (not longer than five minutes).
When asparagus is ready, cut it in pieces, leaving the tips a little longer and add to the ham, stir and cook 2-3 more minutes.
Stir in cream, season with salt and turn heat off.
Add salt to the water you cooked your asparagus in and cook pasta.
Drain when pasta is al dente and transfer to the skillet with sauce. Sautee for a couple minutes.
Serve sprinkled with chopped fresh parsley.
This recipe serves 4-6
- Use heavy whipping cream
- You can substitute cream with ricotta or cream cheese and milk.
- I used Garofalo Gluten free pasta made with corn, rice and quinoa flours.
- If you can find it, use Italian cooked ham otherwise Black forest.
- I generally use the "pulp" of the asparagus' bottom in soups or sauces, blended with some milk or cream.