90g higher-welfare slices of Parma han
1 onion, peeled
600g asparagus
extra virgin olive oil
400g gigli
sea salt and freshly ground black pepper
400ml hot organic vegetable stock
20g Parmesan cheese, plus extra to serve
juice from 1/2 a lemon
Due to their exquisite flower-like shape, Gigli means “daffodils” in Italian. If the gigli, castellane or farfala can not be identified, it functions just as well.


1.Get your ingredients ready for you. Cut the ham of Parma into strips and pinch the onion finely.
2.To extract hard stringy bits from the asparagus stalks, use a vegetable pellet to cut the wood ends and discard it. Cut the stalks deeply and hold the ends.
3.In a medium-high heat, put Parma ham in a big, dry frying pot, and cook for 5 minutes or until crispy. Apply three tablespoons of oil to the saucepan, then apply the oignon and sweat, stirring gently for 2 to 3 minutes.
4.In the meantime, heat gigli in a large pot of boiling salted water until it is very tender, so it is important to undercook it again in the sauce.
5.Attach the stalks of asparagus to the frying pan and add them to hot stock after 2 minutes. Stir in asparagus tips for about the final minute, allow 5 minutes to simmer.
6.Save a few gigli and add to the sauce by booking a little cooking water. Add the cooking water to loosen, stir gently and then cook for a couple of minutes, if necessary, to make sure all those beautiful flavors are absorbed in pasta.
7.Taste salt and pepper carefully, grate in Parmesan, squeeze in lemon juice, blend well, and serve with extra Parmesan gratings.

Due to their exquisite flower-like shape, Gigli means “daffodils” in Italian. If the gigli, castellane or farfala can not be identified, it functions just as well.

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