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Tagliatelle with Asparagus and Parma Ham
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30 min
Quick
Gurkerl Küche
Genießen Sie den Frühling auf dem Teller mit diesen herrlichen Tagliatelle. Die Kombination aus zartem weißem und grünem Spargel, würzigem Parmaschinken und frisch geriebenem Parmesan bringt echtes italienisches Flair direkt in Ihre Küche. Ein schnelles, leichtes und dennoch raffiniertes Gericht, das in weniger als 30 Minuten fertig auf dem Tisch steht – ideal für ein feines Abendessen unter der Woche.
Preparation method
Cook the tagliatelle in plenty of boiling salted water until al dente. Before draining the pasta, reserve about a cup of the pasta water – this will be needed later for the sauce.
Meanwhile, peel the white asparagus and trim off the woody ends. For green asparagus, only peel the bottom third (if necessary) and also trim the ends. Cut the asparagus into bite-sized pieces (approx. thirds). In a pot of boiling water, cook the white asparagus for approx. 8 minutes and the green asparagus for approx. 5 minutes, until al dente. Then drain and briefly rinse with ice-cold water to preserve the color.
In a large pan, heat the butter together with the olive oil. Finely chop the garlic and sauté briefly. Add the prepared asparagus and lightly fry. Then add the cooked tagliatelle and a splash of the reserved pasta water to the pan and mix everything well.
Chef's tip
For a particularly intense aroma, you can also briefly fry the Parma ham until crispy in the pan before adding it to the pasta.
Ingredients
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