Asparagus tips with thin spaghetti
Pasta with wild asparagus is a very simple and tasty first course, a quick and easy recipe that allows you to enhance the flavor of these fabulous spontaneous sprouts. Pasta with wild asparagus is a first course with an unconventional flavor. A quick and easy recipe where the dressing consists of sautéed asparagus, with butter and garlic, and a sprinkling of grated cheese at the end. The best way to enhance these exquisite shoots.
Wild asparagus are in fact the edible shoots of spiny asparagus, a spontaneous plant that grows in most regions of Italy (excluding practically only those of the far north). Compared to the most common cultivated asparagus, wild asparagus are much thinner and have a more intense flavor, just slightly bitter. They are found for a very limited period of the year and, having the possibility of being able to obtain them, there are many ways in which to taste them, preferring simple preparations that do not cover their characteristic taste. This recipe is still adaptable to cultivated asparagus but in addition to breaking up the tips cut into thin strips also the stems.
INGREDIENTS
280 g spaghettia bunch of wild asparagus80 g buttergrated Grana Padano cheesesalt
PREPARATION
To prepare the pasta with wild asparagus, first boil the water to cook the pasta. Peel the asparagus: remove the woodiest end from the stems, breaking them with your hands until the leaves appear. Wash them well under water to remove earthy residues and dab them gently. Melt half of the butterin a rather large pan and let it flavor with the clove of garlic. Add the asparagus and cook for 10-12 minutes, the time it also takes to cook the pasta. Salt them towards the end. When the pasta is al dente, add the remaining butter to the asparagus and let it melt, drain the spaghetti and transfer them to the pan. Stir to season well, divide the pasta with wild asparagus into individual dishes, complete with a sprinkling of grated Parmesan cheese then serve immediately.
Pasta with wild asparagus is a very simple and tasty first course, a quick and easy recipe that allows you to enhance the flavor of these fabulous spontaneous sprouts. Pasta with wild asparagus is a first course with an unconventional flavor. A quick and easy recipe where the dressing consists of sautéed asparagus, with butter and garlic, and a sprinkling of grated cheese at the end. The best way to enhance these exquisite shoots.
Wild asparagus are in fact the edible shoots of spiny asparagus, a spontaneous plant that grows in most regions of Italy (excluding practically only those of the far north). Compared to the most common cultivated asparagus, wild asparagus are much thinner and have a more intense flavor, just slightly bitter. They are found for a very limited period of the year and, having the possibility of being able to obtain them, there are many ways in which to taste them, preferring simple preparations that do not cover their characteristic taste. This recipe is still adaptable to cultivated asparagus but in addition to breaking up the tips cut into thin strips also the stems.
INGREDIENTS
280 g spaghetti
a bunch of wild asparagus
80 g butter
grated Grana Padano cheese
salt
PREPARATION
To prepare the pasta with wild asparagus, first boil the water to cook the pasta. Peel the asparagus: remove the woodiest end from the stems, breaking them with your hands until the leaves appear. Wash them well under water to remove earthy residues and dab them gently. Melt half of the butterin a rather large pan and let it flavor with the clove of garlic. Add the asparagus and cook for 10-12 minutes, the time it also takes to cook the pasta. Salt them towards the end. When the pasta is al dente, add the remaining butter to the asparagus and let it melt, drain the spaghetti and transfer them to the pan. Stir to season well, divide the pasta with wild asparagus into individual dishes, complete with a sprinkling of grated Parmesan cheese then serve immediately.
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