Pasta with green asparagus and ham

Pasta with green asparagus and ham
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 25 gr butter
  • 1 red onion
  • 1 clove of garlic
  • 25 gr flour
  • 500 gr cold milk
  • 1 tspn lemon juice
  • ½ tspn nutmeg
  • 4 eggs
  • 250 gr pasta
  • 750 gr green asparagus
  • 4 slices of ham
  • 1 tbspn pine nuts
  • 8 cherry tomatoes
  • 1 tbspn Parmesan
  1. Melt the butter in the pan. Dice the red onion and garlic and fry off in the butter until soft.
  2. Add the flour and stir to a thick paste. Cook the roux for a minute.
  3. Stir in the cold milk to make a white sauce that will thicken when the milk warms up.
  4. Season to taste with the lemon juice, nutmeg, salt and pepper.
  5. Allow to simmer for a couple of minutes while you cook the pasta in plenty of boiling water with some salt until almost cooked. Drain the pasta and stir into the sauce. Keep warm.
  6. Meanwhile, boil the eggs in plenty of boiling water for 8 minutes. Refresh briefly under cold running water and peel.
  7. Toast the pine nuts in a dry pan until coloured.
  8. Remove the wooden end from the green asparagus. Brush with some oil and grill until hot and half cooked.
  9. Roll up the ham and briefly in the grill pan to obtain some colour.
  10. Position the asparagus on the plate. Spoon the pasta and white sauce on top. Garnish with the cooked egg, toasted pine nuts, grilled ham and cherry tomatoes.
Stuff to know
Green asparagus don’t need to be peeled. Just remove the wooden end.
The white sauce is a classic béchamel sauce.
Substitute the ham with smoked salmon or a grilled salmon fillet.