Trofie with Asparagus

With the arrival of spring, nature awakens from its winter hibernation, giving us longer days and an explosion of colors and scents. This season offers us the opportunity to renew our menu with fresh vegetables, succulent vegetables and fruits, allowing us to experiment with new and delicious recipes. In addition, spring highlights include asparagus, peas, broad beans, snow peas, zucchini, and eggplant. Although available all year round, seasonal products boast an authentic and inimitable flavor, enriching our tables with their freshness and genuineness. In France, around the fifteenth century, and in England, in the sixteenth century, the cultivation of asparagus began, while in North America this practice spread later, mainly for medicinal purposes. Now let's see what we need to make our Trofie with Asparagus. Ingredients 300 grams of trofie pasta 500 grams of asparagus 200 grams of smoked salmon salt freshly ground black pepper 1 organic lemon grated zest Preparation Let's start by washing and peeling the asparagus, removing the hard part of the stem. In a pot with cold water, bring to a boil and blanch the asparagus for 5 minutes. Next, we drain them and pass them under cold water, then set them aside. In the meantime, cook the trofie in plenty of hot salted water. Once cooked, drain them and keep a few ladles of cooking water. In a large pan, pour a drizzle of extra virgin olive oil and add the spring onion and asparagus cut into slices. Season with salt and pepper and cook over low heat for 5 minutes. Then add the Asparagus together with the pasta, a couple of tablespoons of pasta cooking water, a couple of tablespoons of Parmigiano Reggiano, the asparagus tips and chopped parsley. Mix all the ingredients well in the pan until the pasta is well seasoned and the ingredients are well blended. Finally, add the salmon cut into thin strips.