Weekend inspiration: fusi with asparagus and prosciutto


  • 150-200 g of Aurellia fusi pasta
  • 2 tablespoons of olive oil
  • 4 slices of beef prosciutto
  • 1 bundle of asparagus
  • 300 ml of cooking cream
  • salt, pepper, and fresh parsley


Wash the asparagus and snap each one where it naturally breaks, separating the woody part of the stem. Chop them into pieces and boil for about 5 minutes. It’s best to cook the stems first and add the tips to the water during the last two minutes.

Once the asparagus is cooked, drain them. In a pan with olive oil, fry the beef prosciutto that you’ve chopped into cubes or strips until crispy. Remove it from the pan and add the cooked asparagus, sautéing them for about 5 minutes.

Then add the cooking cream and stir until it begins to thicken. Remove from heat, return the beef prosciutto to the sauce, season with pepper, and add a tablespoon of chopped parsley, and salt to taste.

Add the al dente pasta you’ve previously cooked and enjoy your meal. Bon appétit!