Asparagus time is the most beautiful time… or how was that? In any case, I love green asparagus! The other day we have already conjured up a delicious asparagus salad from it. But today I want something heartier! So we prepare beautiful pasta with paccheri, asparagus, cherry tomatoes and prosciutto cotto. It is refined with a nice white wine reduction and finished with some freshly grated Parmigiano Reggiano!
Wash the asparagus and cut off the woody part of the stalk. Then cut into pieces of about the same length of 1cm/½in. Wash and halve the cherry tomatoes.
350 g green asparagus
Bring a pot of water to a boil and blanch the asparagus in it for about 5 minutes until it has reached the desired firmness. Then drain and allow to cool briefly.
Bring another pot of well-salted water to a boil and cook the paccheri al dente.
400 g paccheri
Peel the onion, chop finely and brown lightly in a pan with the butter. Then add the asparagus pieces, season with salt and pepper and sauté briefly.
30 g butter, 1 onion, salt, pepper
Then deglaze with the white wine and let it reduce a little. Cut the ham into strips and add to the pan together with the cherry tomatoes. Mix everything well and turn off the heat.
200 ml dry white wine, 100 g cooked ham, 100 g cherry tomatoes
Drain the finished paccheri. Then add directly to the pan, mix gently and let rest for a short time.
Finally, place in deep plates, sprinkle with grated parmesan and serve.Buon appetito!