Recipe of Perfect Summer spaghetti with asparagus and crispy ham

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, summer spaghetti with asparagus and crispy ham. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Summer spaghetti with asparagus and crispy ham is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Summer spaghetti with asparagus and crispy ham is something which I’ve loved my entire life.

Add chicken broth and bring to a simmer. Reduce the broth just a bit before adding asparagus. How long depends on how well you like your veggies cooked. Spaghetti squash sauteed with asparagus and basil is a tasty alternative to noodles, especially if you are on a gluten-free or paleo-friendly diet.

To get started with this recipe, we have to prepare a few ingredients. You can cook summer spaghetti with asparagus and crispy ham using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Summer spaghetti with asparagus and crispy ham:

1. Take 1 bunch asparagus
2. Prepare 3 tomatoes
3. Make ready 1 packet spaghetti
4. Prepare 1 few slices serrano ham or proscuitto
5. Prepare 1 sĺosh soy sauce
6. Prepare grated parmesan cheese
7. Take salt and black pepper
8. Take 1 bayleaf
9. Prepare 1 slosh olive oil
10. Make ready 1 bunch fresh parsley (optional)

A light and simple asparagus, ham and egg brunch recipe using seasonal British ingredients. Heat a non-stick frying pan and dry-fry the ham until crisp, then place on a sheet of kitchen roll and set aside. Toast the bread and keep warm. A parma ham crust pulls these creamy, crumbly parcels together.

Steps to make Summer spaghetti with asparagus and crispy ham:

1. Cook the asparagus in salted water for a couple of minutes until they are al dente
2. Put the thin slices of ham in a lightly oiled frying pan and cook over a moderate heat. Turn over after a minute or so, leave for a another couple of minutes, take out and put them on a piece of kitchen roll - they will crisp up as they cool
3. Put plenty of water in a pan and add a pinch of salt, a bayleaf and a spoonful of olive oil (it stops the spaghetti from clumping together. When the water is boiling, add the spaghetti and cook according to the instructions on the packet
4. Boil some water, put it in a bowl and put the tomatoes in for a few minutes. Take out, peel and chop
5. Drain the spaghetti and put in a large serving dish. Cut the crispy ham and add to the dish
6. Add the asparagus
7. And the chopped tomatoes
8. Add the grated cheese and a slosh of soy sauce. If you have some fresh parsley chop and add here too
9. Serve and enjoy :-)

Toast the bread and keep warm. A parma ham crust pulls these creamy, crumbly parcels together. It's always exciting when this time of year rolls around because asparagus is abundant, super tender, crazy fresh and Now that we're celebrating brunch more with friends and family, we added a few handfuls of salty ham that gets crisped up in the oven together. Roasted asparagus with ham and parmesan cheese. Asparagus and fried bacon and boiled eggs.

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