Pappardelle With Asparagus

Preparation:

Preparation: Clean the asparagus and steam them for about 10 minutes, then cut them into slices. Cook the pappardelle in abundant salted water, drain them when al dente and dress them immediately with 50 g of butter, the asparagus and the diced ham. In a bowl, beat the eggs with the cream, add 50 g of grated parmesan, salt and pepper, flavor with nutmeg and season the pappardelle. Pour everything into a buttered baking dish, sprinkle the dough with the remaining parmesan, cover it with aluminum foil and place it in the oven at 200 degrees for 20-25 minutes. After this time, remove the aluminum and brown the surface for a few minutes under the oven grill.