- Paste - 400 Grams
- Asparagus - 500 Grams
- Leek - 1 piece (white part)
- Ham - 50 Grams
- Olive oil - 1 st. a spoon
- Tomato paste - 1 st. a spoon
- Cream - 200 Grams
- A bunch of fresh parsley - 1/2 Pieces
- Parmesan cheese - 50 Grams
Pasta is cooked according to instructions to the state of al dente. While the pasta is brewed, chop the onions and bacon into small cubes. Asparagus is washed, the bottom of the shoot is cleaned and cut diagonally in small pieces of 2 cm. In a deep thick-walled frying pan heat the olive oil and fry in it onions and bacon. Then add the bottom - shoots of asparagus. We mix everything thoroughly. Mix the cream and tomato paste. Next, pour this mixture into a pan, mix everything and stew for 5 minutes over medium heat. The liquid must boil during this time. Then add the top shoots of asparagus and stew for about 4 minutes. In the frying pan we throw the cooked pasta. If you need salt and pepper. Heat on low heat for about 2 minutes. When serving pasta with asparagus, sprinkle with chopped parsley and grated Parmesan cheese. Bon Appetit!
Servings: 4