300 g Asparagus
100 g Tomatoescut in cubes
200 g Parma hamthick slices, cut in cubes
1 Red onion(s)
50 ml White wine
Black pepperfreshly ground
Peel the asparagus. Steam or cook for 8 minutes and keep the cooking fluid aside.
Heat a pan with olive oil and cook the onion.
Cut the asparagus in pieces and keep the heads of the asparagus aside.
Add the asparagus to the onion, together with the pieces of Parma ham. Proceed by adding the tomatoes.
Deglaze with the white wine. Add a spoonful of the cooking fluid from the asparagus and let it simmer on low heat.
Season the sauce with salt and pepper. Be careful with the salt though. The ham already gives a salty taste.
Cook the spaghetti and add it to the sauce. Make sure the spaghetti is not quite al dente yet. The pasta will cook until al dente in the sauce and the starch will bond the sauce nicely. Finish it with the heads of the asparagus and freshly ground pepper.