Penne asparagus salad with Parma ham

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Drain the olives and collect the stock. Cut bread into large cubes. Heat 4 tablespoons of oil in portions in a frying pan. Fry the bread cubes for 5-6 minutes while turning them brown, season with salt and pepper, take them out and let them drain on kitchen paper. Drain the noodles, let them drain, put them on a greased baking tray and let them cool down

2. 2

   Wash the asparagus, dab dry, cut off the woody ends. Cut the asparagus in half first lengthwise, then crosswise. Peel onion and garlic and chop finely. Chop tomatoes coarsely. Put drained olive stock (1-2 tablespoons) and 4-5 tablespoons of oil in a pan and heat. Fry the tomatoes, asparagus, onion, olives and garlic for 6-7 minutes while turning until the asparagus is firm to the bite

3. 3

   Wash the sprouts and let them drip off. Grate cheese, put aside approx. 1/4 for sprinkling. Deglaze asparagus-tomato mixture with vinegar, bring to the boil briefly, place in a bowl with pasta and bread cubes, mix, allow to cool slightly

4. 4

   Add sprouts and cheese, season with salt, pepper and sugar. Pluck ham smaller, arrange with pasta salad, sprinkle with remaining cheese

5. 5

   Waiting time approx. 15 minutes