Name: Tagliolini con gli asparagi (Tagliolini with asparagus)
Yield: Serves 4
Cuisine: Italy
Ingredients: salt and freshly ground black pepper (optional); homemade tagliolini made with 200 g/7 oz Italian 00 flour and 2 eggs, or 300 g/10½ oz dried egg tagliolini or tagliatelle; 30 g/1 oz/2 tbsp unsalted butter; 1 tbsp olive oil; 50 g/1¾ oz Parmesan cheese, grated; 150 ml/5 fl oz/⅔ cup double (heavy) cream; 150 g/5½ oz prosciutto, thickly sliced; a grating of nutmeg; 2 tbsp grated onion; 500 g/1 lb 2 oz asparagus

Preparation info

Serves
4

Difficulty
Medium

Appears in

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

About

For this sauce you need thickly cut prosciutto, not the pre-packed wafer-thin slices.

Ingredients

homemade tagliolini made with 200 g/7 oz Italian 00 flour and 2

Europe
Italy
Main course
Dinner
Mediterranean
Pasta

Method

If you are making the pasta at home, follow the instructions here.

Trim off the hard stalks of the asparagus. For this dish you need only about 8cm/3 inches of the tip ends (you can keep the rest of the stalks to make a soup). Wash the tips and then boil them in salted water for 3 minutes. Drain and pour the asparagus water into a large pot for the pasta. Add more water and more salt to

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