The asparagus season is full on which means asparagus dishes make it on our plate on a weekly base. I try to do something new with them now and then (tonight we had them with zucchini and soy sauce), but my favorite recipe never disappoints: asparagus with linguine and ganda ham.

Peel the asparagus and cook them for 8-10 minutes.
Cook the linguine and drain.
Add the cream to the asparagus and the linguine and toss until well combined. I also tend to add a bit of the cooking water of the asparagus as it adds to the overall taste.
Cut the Ganda Ham into strips and add it to the pasta and asparagus.
Finish with a sprinkling of parmesan cheese.

Ingredients (serves 4):
– 1kg asparagus
– 250g linguine
– 200g Ganda Ham
– 125ml cream (light)
– 50g parmesan cheese

The tea towel featured in the last photo is by Hay (one can never own too many tea towels).
For more information on Ganda Ham, please visit their website by clicking here.

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