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Farfalle pasta with asparagus

Difficulty: Easy Doses: for 4 people

400 g green asparagus,

400 g butterfly-shaped pasta,

1 onion,

3 tablespoons of cooking cream,

1 thick slice of cooked ham,

100 g grated Parmesan cheese,

30 g of butter,

2 tablespoons extra virgin olive oil,




Elongated shape, fleshy consistency, delicate taste: the buds (or shoots) that sprout at the base of the woody rhizomes are particularly appreciated. The asparagus stalk should be peeled from the tip towards the base to remove the filamentous part. It is always advisable to cook them tied to bunches to better eliminate the water during draining.

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