Put a pot with water on the stove. When it boils, cook the pasta and add a pinch of salt. Meanwhile wash and boil the asparagus in salted water for approximately 10 minutes asparagus. Drain and blend the asparagus’ stems with 2 tablespoons of oil, lemon zest, Parmigiano Reggiano, salt and pepper. In a pan, pour some oil and the garlic clove and brown the asparagus tips and the slices of Parma ham. Once crispy, turn off the heat, drain the pasta and season with the cream of asparagus and lemon, to finish add the asparagus tips and the crispy ham.
Gemelli pasta with asparagus, lemon and crispy Parma Ham
About the Author: Valentina Scannapieco
I am Valentina Scannapieco, project manager, marketing consultant, co-author of academic texts, in love with writing, stars, illustrations, fireflies, good food and travels. I am the creator of the blog “Occhi Ovunque” since 2014. My blog is the guardian of all my misadventures, and was awarded as the best design in the field of Italian food blogging. Since then, I am collaborating through my blog with international brands, national magazines and publishers, with whom I am having fun and for whom I am drawing dreams and emotions.
