Receita Solta

Citrus Pasta Salad: Grilled Asparagus, Lemon, and Crispy Parma

An explosion of flavor and freshness, without heavy sauces, perfect for any occasion.

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Equipe Receita Solta

Citrus Pasta Salad: Grilled Asparagus, Lemon, and Crispy Parma
Prep Time20 min
Cook Time25 min
Servings4 servings
DifficultyEasy
Calories460 kcal

Resumo para quem tem pressa

"This cold short pasta salad combines al dente rigatoni with sautéed asparagus and lemon slices grilled in the skillet. The Parma ham baked until crispy and the toasted fennel seeds bring crunchy texture and Mediterranean perfume."

Discover a light and vibrant pasta salad with smoked asparagus, citrus olive oil, and the crunch of Parma ham. The caramelized lemon is the secret to a refreshing acidity and the approximate calories per serving are 450-500 kcal.

O Que Você Precisa Saber

- Cooking the short pasta al dente ensures mechanical firmness to support the grilled vegetables and aromatic olive oil. - Grilling the lemon slices caramelizes the natural sugars and reduces the sharp acidity of the fresh fruit. - Parma ham baked in the oven at 180°C dehydrates until it becomes crispy sheets that add salinity and texture.

Ingredients

Ingredients

  • 300 g Short pasta (Rigatoni, Penne, or Farfalle)
  • 1 bunch (about 400g) Aspargos frescos
  • 2 units Sicilian lemons
  • 80 ml Extra virgin olive oil
  • 100 g Thinly sliced Parma ham
  • 1 teaspoon Fennel seeds
  • 2 cloves (finely chopped) Garlic
  • 50 g (to serve) Parmesan Cheese (freshly grated)
  • a taste Sea salt
  • a taste Freshly ground black pepper
  • para to decorate Fresh basil or parsley leaves

Instructions

Instructions

1

<strong>Prepare the crispy ham:</strong> Preheat the oven to 180°C. Arrange the Parma ham slices on a baking sheet lined with parchment paper. Take to the oven for 8-12 minutes, or until golden and crispy. Remove, place on paper towels to absorb excess fat, and break into large pieces. Set aside.

2

<strong>Cook the pasta:</strong> In a large pot with boiling salted water, cook the pasta of your choice (rigatoni, penne, or farfalle) according to the package instructions, until al dente. Drain and reserve one cup of the cooking water. Transfer the dough to a large bowl.

3

<strong>Grill the asparagus and lemons:</strong> Wash and dry the asparagus well, trim the woody ends. Slice a lemon into thin rounds, discarding the seeds. In a large skillet or grill, heat 2 tablespoons of olive oil over medium-high heat. Grill the asparagus for 3-5 minutes, turning occasionally, until tender and marked. Remove and set aside. Add the lemon slices to the same skillet and grill for 1-2 minutes on each side, until lightly caramelized. Set aside.

4

<strong>Prepare the aromatic sauce:</strong> In the same skillet (or a clean one), over low heat, add the fennel seeds and toast for about 30 seconds until fragrant. Add the chopped garlic and sauté for another 1 minute, without letting it brown. Remove from the heat.

5

<strong>Finish the salad:</strong> In the bowl with the cooked pasta, add the grilled asparagus cut into 2-3 cm pieces, the coarsely chopped grilled lemon slices (including the peel), the aromatic fennel and garlic sauce, the juice of the second lemon, and the remaining extra virgin olive oil. Mix well.

6

<strong>Adjust consistency and flavor:</strong> If the salad seems too dry, add a little of the reserved pasta cooking water, one tablespoon at a time, until the desired consistency is reached. Season with sea salt and freshly ground black pepper to taste.

7

<strong>Serve:</strong> Transfer the salad to a serving dish. Finish with the crispy pieces of Parma ham and freshly grated Parmesan cheese. Decorate with fresh basil or parsley leaves for a vibrant touch. Serve at room temperature.

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Chef Tips

- Toast the fennel seeds in a dry skillet over low heat until lightly browned to release the aromatic oils. - Drain the pasta and drizzle with a little extra virgin olive oil to cool without sticking before incorporating the asparagus and lemon. - Break the crispy slices of Parma ham over the salad just at the moment of serving to preserve the crunchy texture.

Variations

- Touch of nuts: add chopped nuts or toasted pistachios to the pasta salad to complement the crunchiness of the ham. - Addition of goat cheese: crumble 50 grams of fresh goat cheese or feta cheese over the dish before drizzling with olive oil. - Vegetarian version: omit the Parma ham and add slices of sautéed cremini mushrooms in olive oil with garlic and salt.

Substitutions

- Short pasta like rigatoni can be substituted with penne rigate, farfalle, or durum wheat fusilli. - The Parma ham can be replaced by thin slices of Spanish raw ham jamón serrano or very dry fried bacon. - Fennel seeds can be swapped for freshly ground coriander seeds or chopped fresh dill leaves.

How to Store

Store the pasta salad with asparagus in a closed container in the refrigerator for up to 3 days. Keep the Parma ham crisps in a dry, sealed container at room temperature and add to the salad only at serving time so they don't wilt.

Can You Freeze It?

Do not freeze this pasta salad. Freezing alters the consistency of grilled asparagus, which becomes watery and mushy, and degrades the texture of pasta cooked with olive oil.

What to Serve With

Excellent as a main dish for picnics and summer lunches, or as a refined garnish for grilled fish and roasted chicken breast. To accompany, serve with dry Italian white wine like Soave, rosé wine, or sparkling water with lemon.

Frequently Asked Questions

Why grill the lemon slices with the peel?

The heat of the skillet gently burns the essential oils of the peel and caramelizes the pulp, making the slices aromatic and tasty to mix into the dough.

How to make Parma ham very crispy in the oven?

Arrange the thin slices without overlapping on a baking sheet with parchment paper and bake at 180°C for about 10 minutes until golden; harden when cooling.

Can I serve this pasta salad hot or warm?

Yes, the dish can be served warm right after mixing the freshly cooked pasta with the hot asparagus, or cold on hot days.

What is the ideal cooking time to keep the asparagus crunchy?

Grill the asparagus in a hot skillet with olive oil for about 4 to 5 minutes, removing them while they still have a vibrant green color and a firm center.

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