- 2 Garlic cloves
- 3 tablespoons Fruit Vinegar
- freshly ground pepper
- 1 teaspoon grainy Mustard
- 6 tablespoons Olive oil
- 500 grams white pepper
- 200 grams small Pasta (such as bowties)
- 1 bunch Scallions
- 1 bunch Basil
- 100 grams Prosciutto
For the marinade: Peel the garlic, finely chop and mix with the vinegar and mustard and season with salt, pepper and 1 pinch of sugar. Whisk in the oil.
For the asparagus: Trim the asparagus, rinse and cut into 5 cm (approximately 2-inch) long pieces. Cook in salted boiling water with a pinch of sugar for about 10 minutes.
Trim the scallions, cut into pieces and add to the asparagus for the last 2 minutes of the cooking time. Drain the asparagus and scallions.
Meanwhile, cook the pasta in the asparagus water until al dente then drain. Rinse the basil, shake dry and pluck the leaves. Toss the asparagus, scallions, pasta and basil together with the vinaigrette then let stand for about 1 hour.
Arrange the pasta salad on serving plates. Garnish with prosciutto and basil leaves.