Penne con Asparagi, Carcofi & Salami

This recipe came about mainly because I grow my own vegetables, I had picked a bunch of Asparagus and was looking for a new way to eat it.


  • 12 spears of Asparagus, cooked until tender then chopped into three pieces. (It is essential the asparagus is fresh not tinned).
  • 20 slices of Salami di Napoli, each slice then further cut into thin strips.
  • 8 Artichoke hearts cooked and cut into quarters. (You can used tinned ones but fresh are better).
  • 2 Tablespoons of Olive Oil
  • Freshly grated Black pepper
  • Freshly grated Parmesan Cheese
  • Chopped flat leafed parsley
  • Penne or similar shaped pasta.

All the amounts are approximate, I tend not to weigh anything but just use what seems right.


Firstly prepare all the ingredients as above.

Start the pasta off and when it has about 5 minutes left to cook, in a frying pan fry the salami with out any oil to bring out the natural fat, once it starts add the olive oil and cook for about 1 minute don’t worry if bits of it go crispy. Add the artichokes and cook for about 1 minute, then add the asparagus and cook for a further 1 minute. Season with lots of black pepper.

Drain the pasta once it is cooked al dente and put it into a large bowl, mix the cooked mixture in with the pasta, sprinkle with freshly grated parmesan cheese and a handful of chopped parsley. Serve this with hot ciabbata bread and a side salad of thinly sliced tomatoes, sprinkled with thinly sliced celery and dressing of balsamic vinegar, olive oil and fresh ground black pepper.


When Courgettes are just coming into season the Asparagus can be substituted by Courgettes that are no larger than a mans little finger. Cut them into about 4 pieces and fry them with the rest of the ingredients with cooking them first.

Leave a Reply

Your email address will not be published. Required fields are marked *