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Parma ham is one of the world’s great foods, with an incredible complexity to its flavour. This is a simple lunch dish that is all about letting great ingredients speak for themselves.

SERVES 6

600g (1lb 5oz) dried penne

18 asparagus spears

Table salt, sea salt and ground black pepper

25g (1oz) butter

6 tbsp créme fraîche

8 large slices of Parma or Serrano ham, roughly cut into strips

A few shavings of Parmesan cheese per portion (shaved with a peeler)

1 Cook the penne following the instructions on the packet, then drain, reserving a few tablespoons of the cooking liquid, and return to the warm pan (off the heat).

2 While the pasta is cooking, snap off the tough woody part at the bottom of each asparagus spear and discard. Fill a large saucepan to a depth of 4–6cm (1½–2½in) with water, add some table salt and bring to the boil. Tip in the asparagus and cook in the boiling water for 4–8 minutes or until just cooked.

3 Drain the asparagus immediately, then cut each spear at an angle into 3–4 shorter lengths. Place in a bowl, add the butter and season with sea salt and pepper.

4 Add the crème fraîche to the drained pasta in the pan and toss to coat, then tip in the asparagus and Parma ham and season to taste with sea salt and pepper. Serve in warmed bowls with a few shavings of Parmesan on top of each portion.