Steam the asparagus for 3 – 5 mins.
Meanwhile, cook the pasta. When ready, drain and add the cream, Strong Horseradish Cream, asparagus and ham. Season with salt and pepper, sprinkle with chopped chives and serve hot.
- 1 bunch asparagus spears (cut into 2-3cm long strips)
- 500g pasta – penne or fusilli
- ¼ pint cream or crême frâiche
- 1 dsp Tracklements Strong Horseradish Cream
- 250g air dried ham (cut into thin strips)
- salt and pepper
- chives for garnish