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Add a photouse a combination of fresh asparagus, well-cured deli ham and lots of fresh herbs such as dill, chives and basil to give this pasta dish a tasty array of flavours. It also makes a very pretty, colourful arrangement on the plate.
It’s important to source good quality, freshly made pasta and if you can make your own pasta, even better.
Ingredients
- 500g pasta (spaghetti works best)
- 250ml double cream
- 1 packet of asparagus tips
- 1 cup each of finely chopped fresh chives, basil, dill and parsley
- 2 tablespoons oil
- 6 eggs
- 30g butter
- 2 cloves of garlic, peeled and chopped
- 200g ham, sliced into pieces
- Salt and black pepper
Directions
- Place the asparagus in a colander and steam over warm water for about four minutes, remove and set aside.
- Beat the eggs and mix together the herbs, eggs, cream, butter and garlic.
- Season with salt and pepper.
- In a large pot bring 4 litres of water to the boil, add the oil and spaghetti and cook for about 10 minutes.
- Drain spaghetti in a colander.
- In a large saucepan heat the sauce and spaghetti together, stirring all the time.
- Spoon the spaghetti and sauce on to a warmed serving dish and arrange ham pieces and asparagus on top of the spaghetti and serve immediately
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 877 | |
| Calories from Fat 325 | 37% |
| Total Fat 36.84g | 46% |
| Saturated Fat 15.24g | 61% |
| Trans Fat 0.18g | |
| Cholesterol 373mg | 124% |
| Sodium 784mg | 33% |
| Potassium 754mg | 22% |
| Total Carbs 99.48g | 27% |
| Dietary Fiber 5.5g | 18% |
| Sugars 4.63g | 3% |
| Protein 36.25g | 58% |
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