Ingredients
Servings
Serves 4
- 1 kg Asparagus, cooked
- 1 kg dried tagliatelle, cooked
- 5 hard boiled eggs, sliced
- 500 g cooked ham julienne
- 125 g grated Parmesan
- 4 tbsp Schwartz ® Italian Seasoning
- 500 vinaigrette
Procedure
- Trim the asparagus and cook in salted water until tender. Refresh in cold water.
- Placed the cooked pasta in a bowl and mix with half the vinaigrette.
- Arrange the ham, eggs and asparagus on top and drizzle the remaining vinaigrette over the salad.
- Sprinkle with parmesan cheese and Schwartz for Chef Italian Seasoning before serving.
- Recipe type: Pasta or Rice or Grains
- Cuisine: Modern British
