Tagliatelle with Asparagus
This elegant yet simple pasta dish celebrates the fresh, grassy notes of spring asparagus paired with the salty depth of prosciutto. The egg noodles provide a luxurious, silky texture that perfectly coats the warm, buttery tomato sauce. It’s a meal that comes together in under twenty minutes, making it ideal for a quick weeknight dinner or a light lunch. The combination of bright acidity from the tomatoes, savory richness from the butter and parmesan, and the tender crunch of the vegetables creates a balanced flavor profile that is both comforting and sophisticated. Serve it family-style for a cozy gathering or plate it individually for a refined touch.
Description
This elegant yet simple pasta dish celebrates the fresh, grassy notes of spring asparagus paired with the salty depth of prosciutto. The egg noodles provide a luxurious, silky texture that perfectly coats the warm, buttery tomato sauce. It’s a meal that comes together in under twenty minutes, making it ideal for a quick weeknight dinner or a light lunch. The combination of bright acidity from the tomatoes, savory richness from the butter and parmesan, and the tender crunch of the vegetables creates a balanced flavor profile that is both comforting and sophisticated. Serve it family-style for a cozy gathering or plate it individually for a refined touch.
Ingredients
- 1 stick (4 ounces) butter
- 1/4 pound thinly sliced prosciutto, cut into thin strips
- 2/3 cup drained canned Italian peeled tomatoes, chopped
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 pound egg noodles
- 1/2 cup freshly grated Parmesan cheese
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
Directions
- 1 Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender-crisp, about 3 minutes. Rinse under cold running water to cool, then drain well.
- 2
In a large skillet, melt 6 tablespoons of the butter over low heat. Add the prosciutto strips and cook until slightly browned and crisp.- 3
Add the chopped tomatoes, salt, and pepper to the skillet. Simmer gently until the sauce is slightly thickened, about 5 minutes. Remove from heat.- 4
In the same large pot of boiling salted water, cook the egg noodles until tender but still firm (al dente). Drain the noodles and return them to the pot.- 5
Add the blanched asparagus to the tomato-prosciutto sauce and reheat gently. Pour the sauce over the drained noodles.- 6
Add the remaining 2 tablespoons of butter and the Parmesan cheese to the pasta. Toss well until the cheese melts and coats the noodles evenly.- 7
Transfer to a serving platter and serve immediately.NoteFor best results, use fresh asparagus when in season. If using frozen asparagus, thaw and drain thoroughly before adding to the sauce.
You can substitute fresh pasta tagliatelle for the egg noodles for an even more authentic Italian experience.
Add a squeeze of fresh lemon juice at the end to brighten the flavors.
This dish is best served immediately while hot and creamy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of milk or cream to restore creaminess.
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