Penne with green asparagus & smoked ham

For 2 servings

300-400gr of Penne
6 slices of smoked country ham (also works with Parma ham, but prefer that one)
lemon pepper, salt, pepper
bit of olive oil
2dl white wine
2dl of cream
500gr green asparagus
some grated Parmesan (if you like)







I basically "created" this dish, when I cooked myself some green asparagus the night before and had about half of a kilo left (already cooked). So, either you might be in the same situation, or you just cook the green asparagus on the same day you do this dish. Also tried it with white asparagus, but a) doesn't really look that appealing with the penne, and somehow the taste didn't make me scream hurray. But hey, give it a try in case you want to try it for yourselves. Tastes as different all over this world, and that's what cooking is all about.


So, as said, in case you don't have the asparagus already cooked, then cut about 2cm off the bottom of the asparagus and cook them for about 10-15min in boiling water. Please make sure that the asparagus are still al dente since you have to cook them on afterwards. Start cooking the water for the penne so they're ready when your sauce will be ready to be served.


When done, cut the asparagus in about 2-3cm pieces (slightly cut diagonally since it looks nicer). Take the slices of smoked country ham and cut or tear it in about 2cm slices. Then add some olive oil in your pan, add your cooked & cut asparagus in the pan. Not too hot. You basically just have to steam them up to get all the nice tastes of the ingredients together. Cook it for about 4min then add the ham and cook on for about 4min. Add some of the lemon pepper, salt and normal pepper. Mixed it all up but make sure you don't "break" the asparagus. When all heated up, add the white wine, and let it simmer for about another 4min. Just before your Penne are ready, add some cream to your asparagus and mix it all up. Make sure you taste it. If too salty add some more cream. I also like to add some crushed chili - but that's up to you.


Then put the penne in the frying pan with the sauce and mix it all up, so that all the penne are covered in this delicious sauce. Et voilà, ready to serve! Bon appétit!


Wine recommendation: Some nice, fruity and dry white wine with a nice taste of citrus fruits. One of my favorites is the Roero Arneis from the Piemont region. But any nice & light white wine will do with this dish.


Music recommendation: Coldplay, Muse, Jamiroquai