Tagliolini con gli asparagi

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

Tagliolini with 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
Dinner
Main course
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