- 0:15 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Twist your fork around ribbons of asparagus, crispy prosciutto and golden breadcrumbs.
Ingredients
- 320g dried spaghettoni pasta
- 60ml (1/4 cup) olive oil
- 55g (3/4 cup) fresh sourdough breadcrumbs
- 85g prosciutto slices, finely chopped
- 2 garlic cloves, crushed
- 1/4 teaspoon dried chilli flakes
- 2 bunches asparagus, peeled into ribbons
- 40g (1/2 cup) finely grated parmesan
- 1 1/2 tablespoons chopped fresh chives
- 1 1/2 tablespoons chopped fresh parsley
Method
- Step 1Cook pasta in a saucepan of salted boiling water until al dente. Drain, reserving 2 tablespoons of cooking liquid. Return the pasta and reserved liquid to the saucepan.
- Step 2Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat. Stir in breadcrumbs for 2-3 minutes or until golden and crisp. Season. Transfer to a bowl. Wipe pan clean with paper towel.
- Step 3Heat 1 tablespoon of the remaining oil over medium-high heat. Stir the prosciutto for 3 minutes or until golden and crisp. Stir in garlic and chilli flakes for 1 minute or until aromatic. Stir in the asparagus for 2 minutes or until tender crisp.
- Step 4Add the prosciutto mixture, parmesan, chives, parsley and remaining oil to pasta. Toss to combine. Divide among bowls. Top with breadcrumbs. Season with pepper.
- Low sugar
Nutrition
2274 kj
Energy
22g
Fat Total
6g
Saturated Fat
5g
Fibre
23g
Protein
21mg
Cholesterol
784.12mg
Sodium
4g
Carbs (sugar)
60g
Carbs (total)
All nutrition values are per serve
Notes
There’s not much you have to do with asparagus – quickly cook it until just tender to make the most of its flavour.
Top idea: To whip up a fast salad for a tasty side, toss blanched asparagus, orange segments, baby spinach and chopped avocado in a bowl. Dress with a mustard vinaigrette.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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