200 g of GALLO gluten-free spaghetti
1 bunch of asparagus
1 garlic clove
100 g of ricotta
50 g of Iberian ham
Salt and pepper
Preheat the oven to 180ºC. On an oven-safe tray place the slices of ham and bake for 15 minutes until crunchy. Set aside.
In a pan sauté the finely chopped garlic in olive oil until soft, add the cleaned and sliced asparagus and cook until tender but crispy.
Cook the pasta al dente and add directly to the pan with the asparagus. Add salt and serve.
Add the crunchy ham and the ricotta. Add salt and pepper.