Summer spaghetti with asparagus and crispy ham
This was my second in-season asparagus dish last week. A quick and tasty no-sauce pasta with crunchy Summer asparagus and ripe (very important) full-of-flavour tomatoes. If you can't source serrano ham or proscuitto, thin slices of bacon will do fine.
Summer spaghetti with asparagus and crispy ham
This was my second in-season asparagus dish last week. A quick and tasty no-sauce pasta with crunchy Summer asparagus and ripe (very important) full-of-flavour tomatoes. If you can't source serrano ham or proscuitto, thin slices of bacon will do fine.
Open in Cookpad AppSteps
- 1
Cook the asparagus in salted water for a couple of minutes until they are al dente
- 2
Put the thin slices of ham in a lightly oiled frying pan and cook over a moderate heat. Turn over after a minute or so, leave for a another couple of minutes, take out and put them on a piece of kitchen roll - they will crisp up as they cool
- 3
Put plenty of water in a pan and add a pinch of salt, a bayleaf and a spoonful of olive oil (it stops the spaghetti from clumping together. When the water is boiling, add the spaghetti and cook according to the instructions on the packet
- 4
Boil some water, put it in a bowl and put the tomatoes in for a few minutes. Take out, peel and chop
- 5
Drain the spaghetti and put in a large serving dish. Cut the crispy ham and add to the dish
- 6
Add the asparagus
- 7
And the chopped tomatoes
- 8
Add the grated cheese and a slosh of soy sauce. If you have some fresh parsley chop and add here too
- 9
Serve and enjoy :-)
Cooksnaps
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