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DEANMONA
Asparagus with pasta and ham
Green tagliatelle with parma ham and asparagus.
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Ingredients
Directions
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Cut off about 2 cm from the lower part of the asparagus. Peel the asparagus from the head with a peeler all around.
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Cook the asparagus in an asparagus pan or high pan with plenty of water, the salt and the sugar in 15 minutes until al dente.
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Cook the tagliatelle according to the packaging. Chop the onion and fruit in a saucepan for 2 minutes in oil. Add the ham and cook for 3 minutes.
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Cut the parsley and add it together with the crème fraîche. Season the sauce with pepper and salt.
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Mix the tagliatelle through the sauce and scoop in deep plates. Put the asparagus on top and sprinkle the cheese over it.
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Nutrition
550Calories
Sodium0% DV1.035mg
Fat37% DV24g
Protein50% DV25g
Carbs19% DV56g
Fiber24% DV6g
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