Serves 4 as a main course
Ingredients
16 spears
British asparagus
400g penne
A knob of butter
8 slices Parma ham roughly cut into strips
3 tbs crème fraiche
Black Pepper
Grated Parmesan cheese
Method
1
Cook your penne according to the instructions on the packet.
2
Meanwhile, steam the asparagus, cut each spear into three and toss in a little butter.
3
When the pasta is cooked, drain it and return to the pan.
4
Add the asparagus, parma ham, crème fraiche and black pepper to the pan and toss well.
5
Serve in warm bowls with a sprinkling of Parmesan on top of each serving.
