- To prepare the asparagus, snap off the tough woody part at the bottom of each asparagus spear and discard.
- Place a cast iron griddle pan on a high heat or alternatively light a barbecue and allow to get quite hot.
- Spread half of the Kerrygold Softer butter over the asparagus spears, season with salt and pepper, then place on the barbecue or griddle pan. Cook, turning once for about 3-4 minutes on each side, until tender and lightly scorched.
- Remove from the barbecue or grill, then cut each spear at an angle in to about 3 – 4 pieces. Toss in a bowl with the remaining butter.
- To cook the pasta, place a large saucepan of salted water on a high heat and bring to the boil. Add the pasta ribbons and cook until just al dente. Drain, reserving a few tablespoons of the cooking liquid, and return to the warm pan, off the heat.
- Add the crème fraîche to the drained pasta in the pan and toss to coat, then tip in the asparagus and Parma ham and season to taste with sea salt and pepper.
- Serve in warmed bowls with a few shavings of Parmesan, grated lemon zest and a few basil leaves on top of each portion.
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