Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, summer spaghetti with asparagus and crispy ham. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Summer spaghetti with asparagus and crispy ham is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Summer spaghetti with asparagus and crispy ham is something which I have loved my whole life.
Cook spaghetti in salted boiling water until al dente, according to package directions. In the meantime, peel onion and cut into thin strips. Heat butter and olive oil in a large skillet.
To get started with this particular recipe, we have to prepare a few components. You can have summer spaghetti with asparagus and crispy ham using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Summer spaghetti with asparagus and crispy ham:
- Make ready 1 bunch asparagus
- Prepare 3 tomatoes
- Get 1 packet spaghetti
- Make ready 1 few slices serrano ham or proscuitto
- Make ready 1 sĺosh soy sauce
- Prepare grated parmesan cheese
- Get salt and black pepper
- Make ready 1 bayleaf
- Prepare 1 slosh olive oil
- Make ready 1 bunch fresh parsley (optional)
Melt the butter in a pan and. Clean and peel the spears and remove the hard, thick ends. Serve the baked asparagus topped with shavings of Parmesan, the dried cured ham/prosciutto and rocket. This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal.
Steps to make Summer spaghetti with asparagus and crispy ham:
- Cook the asparagus in salted water for a couple of minutes until they are al dente
- Put the thin slices of ham in a lightly oiled frying pan and cook over a moderate heat. Turn over after a minute or so, leave for a another couple of minutes, take out and put them on a piece of kitchen roll - they will crisp up as they cool
- Put plenty of water in a pan and add a pinch of salt, a bayleaf and a spoonful of olive oil (it stops the spaghetti from clumping together. When the water is boiling, add the spaghetti and cook according to the instructions on the packet
- Boil some water, put it in a bowl and put the tomatoes in for a few minutes. Take out, peel and chop
- Drain the spaghetti and put in a large serving dish. Cut the crispy ham and add to the dish
- Add the asparagus
- And the chopped tomatoes
- Add the grated cheese and a slosh of soy sauce. If you have some fresh parsley chop and add here too
- Serve and enjoy :-)
Make it up to three days ahead For the Easter holiday, I thought I would adapt our mushroom quiche recipe into a Spring brunch dish, with asparagus and ham. I had some prosciutto and used that in lieu of the smoked ham. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
So that’s going to wrap this up for this exceptional food summer spaghetti with asparagus and crispy ham recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
