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Tagliatelle With Ham or Proscuitto and Asparagus

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A stunning dish, this is very easy to make and only takes up to 10-20 min.

A stunning dish, this is very easy to make and only takes up to 10-20 min.

Ingredients

Serves: 2-3

Metric Cups
  • 350 grams tagliatelle (fresh or dried)
  • 25 grams butter
  • 1 tablespoon olive oil
  • 225 grams fresh green asparagus (tips)
  • 1 clove garlic (chopped)
  • 115 grams ham (sliced into strips)
  • 2 tablespoons fresh sage (chopped)
  • 150 millilitres single cream
  • 115 grams double gloucester cheese (grated)
  • 115 grams gruyere cheese (grated)
  • sage leaves (fresh - to garnish)
  • 12 ounces tagliatelle (fresh or dried)
  • 1 ounce butter
  • 1 tablespoon olive oil
  • 8 ounces fresh green asparagus (tips)
  • 1 clove garlic (chopped)
  • 4 ounces ham (sliced into strips)
  • 2 tablespoons fresh sage (chopped)
  • 5¼ fluid ounce heavy cream
  • 4 ounces double gloucester cheese (grated)
  • 4 ounces gruyere cheese (grated)
  • sage leaves (fresh - to garnish)

Method

Tagliatelle With Ham or Proscuitto and Asparagus is a community recipe submitted by Domestic*goddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cook the pasta in a large sausepan of boiling water until tender, following the instructions on the packet
  • Meanwhile, melt the butter and the oil in a frying pan and gently fry the asparagus tips for 3-4 min, or until almost tender. Stir in the garlic and the ham and fry for 1 min. Stir in the sage leaves and fry for a further 1 min, then pour in the cream. Bring to the boil over a medium heat, stirring frequently.
  • Tip the Double Gloucester and Gruyère cheeses. simmer gently, stirring occasionally until thoroughly melted. Season to taste.
  • Drain the pasta thoroughly and tip it into a bowl.
  • Add the sauce and toss to coat.
  • serve immediately, garnish with fresh sage.
  • Cook the pasta in a large sausepan of boiling water until tender, following the instructions on the packet
  • Meanwhile, melt the butter and the oil in a frying pan and gently fry the asparagus tips for 3-4 min, or until almost tender. Stir in the garlic and the ham and fry for 1 min. Stir in the sage leaves and fry for a further 1 min, then pour in the cream. Bring to the boil over a medium heat, stirring frequently.
  • Tip the Double Gloucester and Gruyère cheeses. simmer gently, stirring occasionally until thoroughly melted. Season to taste.
  • Drain the pasta thoroughly and tip it into a bowl.
  • Add the sauce and toss to coat.
  • serve immediately, garnish with fresh sage.
  • Tell us what you think