Posted in Recipes

Orechiette with asparagus, peas, prosciutto & cream

A delightful Spring flavoured dinner
Excellent green & white cooked asparagus!
I made this pasta a few days ago. It is asparagus season in Belgium. I love the green ones & the more delicate flavoured white ones.
Belgium, is especially famous for the white ones. Not far from Brussels, lies Kampenhout. Kampenhout is famous for the growth & the asparagus ” culture. “
This year, the asparagus are really expensive. It is the same as last year.
But that doesn’t stop me!
The white asparagus are known as ” White Gold “
So, I made this pasta recipe using fresh green asparagus & the white ones.
Recipe: For 2 persons, with seconds
a bundle of fresh white asparagus, not too thick, 500 gr ( weighted when bought )
about 110 gr fresh green asparagus ( weighted when bought )
200 gr fresh peas or frozen ones / I used frozen because they aren’t yet in season!
180 gr Prosciutto slices, cut into strips
125 ml  of chicken stock
250 ml of soy cream
350 gr Orechiette pasta
2 tablespoons of fresh mint, cleaned & finely chopped
grated Parmesan, to serve
Grinds of black pepper
Maldon sea salt
1. First, prepare the asparagus. Clean them & cut off the roughest part at the end, about 0,5 à 1 cm. When you take your knife & cut into the end of the asparagus, there where it feels really hard, cut it off. Then, with a vegetable peeler, peel the asparagus but leave the heads intact.
2. Now, wash them. Slice the asparagus & the tips on the diagonal.
3. Take a large cooking pot & fill with hot water. Bring to the boil on a high heat. When boiling, add the pasta. Add a splash of olive oil to the cooking water. Cook until al dente. Drain but keep a bit of the cooking water. Keep warm.
4. In the meantime, take a large cooking pot, large enough to blanch the asparagus in. Fill with hot water. Bring to the boil. When boiling, add the peas. Blanch or cook until al dente. Drain. Keep warm.
5. Take the same pot & fill with hot water. Bring again to the boil. When boiling, carefully add the white asparagus. Cook or blanch until al dente. I cooked the white asparagus first because they were much thicker as the smaller green ones, for about 5 to 9 minutes, depending on their size. When al dente, drain.
6. Do the same to the green asparagus. Cook until al dente, about 3 to 5 minutes. Drain.
7. In the meantime, take a smaller cooking pot & pour the soy cream together with the hot chicken stock. Heat up on medium. This will become the sauce. Let it thickens. Stir from time to time. The soy cream musn’t boil over. After 5 to 10 minutes , the sauce will become thicker & thicker. Season with pepper & sea salt to your taste. Don’t add too much salt because the prosciutto is already salty!
8. Take a large nonstick frying pan & heat up on high. Add a bit of butter or baking margarine & let it melt. Fry the Prosciutto pieces until soft. Add the well-drained peas & asparagus. Pour the thickened sauce over the vegetables & prosciutto in the pan. Gently fold the sauce around.
9. Take your pasta pot & add the chopped mint. Stir well. Now, add  everything from the pan to the pasta pot. Heat up a bit & fold everything gently around in the pot. Taste again. If necessary, add p & s.
10. Plate up & if wished, add grated Parmesan over the top.

Enjoy!♥ Stay Tuned & subscribe by email! Join 1,800 email subscribers now!!! It is free!!!! Click the link here below to subscribe!!!

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Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

76 thoughts on “Orechiette with asparagus, peas, prosciutto & cream

  1. Great food…..Sophie! This pasta dish looks delicious! I love it! That is a great idea to use soy cream, because it makes the dish a lot lighter & more healthy! yum!

  2. This looks delicious Sophie! It’s asparagus season here as well and I was just thinking of what to make with asparagus! I too love the green ones more then the white ones, but I haven’t checked out the stores to see what is available yet… Will do so today and I might make this recipe!

  3. Sophie… on a sidenote; I had added your blog to my google reader but it doesn’t show any new posts I now discover. It stays stuck at the last post being november of last year!! Not sure if it is something on your side that you might have to change? Just thought I mention it!

  4. Hoi Sophie, the dishes look very attractive! Especially as they are presented in my mother’s old kitchenware.Excellent pictures. Jef

  5. Ahh, very Belgian of you to add white asparagus into the mix. Orrechiette are one of my favourite pastas…I could go for a bowl now.

  6. Have you seen purple asparagus? I just saw some for the first time a few weeks ago… a bit sweeter than the green. I love orrechiette – so cute the little ears.

  7. haha, whenever I see orechiette, I think, “EAR-SHAPED” pasta!I didn’t know they call white asparagus “white gold.” Are they that good? I’ve only tried the green ones.

  8. I tell you what,,that recipe would be one of the things I would eat and eat…so lovely and light and healthy. well done… I am impressed and inspired. 🙂 xxRico-Recipes

  9. It is also asparagus season in France and they are grown in the Val de Loire near where we live, but I still find them insanely expensive! Your dish just shouts springtime!It looks wonderful and that list of ingredients tells me how flavorful it is. Beautiful!

  10. I just made asparagus for the very first time last night and loved it. This looks really yummy!(I didn’t even know that white asparagus existed.)

  11. This looks so delicious Sophie. I’ve seen the white asparagus in the stres but I haven’t tried it. Now I have to try them. I combining the asparagus with pasta!

  12. This sounds delicious, great flavors. I am so happy about asparagus right now and I love the cute orechiettes.

  13. Sophie, what a great combination! Alas, asparagus is pricey here (Washington DC) too…I’ll just wait for it to go on sale.

  14. You’re lucky to come from a white asparagus growing region! I bet this is so good with prosciutto, parmesan, and mint!

  15. The asparagus in Switzerland has come late this year! I heard they are good for detox too! They are not cheap really but since they are seasonal, it’s still worth to buy some and give ourselves a treat! I like your idea of combining both white and green ones together. BTW, have you experience the white ones bitter some times?

  16. I just had my first asparagus of the season yesterday – gosh I love that vegetable, it was divine as I imagine this dish would be 🙂

  17. That looks so good. I love the combination of white and green asparagus. And anything with prosciutto. Yum

  18. I like green asparagus better than white, but it’s always nice to have some variety. Your pasta looks tasty!

  19. Such a wonderful, Spring dish! All of my favorite flavors and oriechette pasta is fun and delicious!

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