Cappelletti with raw ham flavored with herbs on squacquerone cream with asparagus tips, ham powder, and parmesan crisps

Clean, wash, and cut the asparagus to the desired size and blanch them in boiling water. Once cooked, remove the asparagus from the water and immerse them in ice-cold water. Meanwhile, blend the squacquerone cheese, oil, and pepper until a cream is obtained. Cook the Cappelletti and toss them in a pan with butter and aromatic herbs.
Assemble the dish with a bed of squacquerone cream, the Cappelletti, and garnish with slightly sautéed asparagus tips with oil and Parmesan, ham powder, and Parmesan crisps.

Chef Alessandra Baruzzi, advanced training chef – fic.