Pasta with Asparagus

Pasta agli asparagi

Ingredients

• Penne Rigate 320 gr.
• Fresh Asparagus700 gr.
• Black Pepper j.e.
• Fine Salt j.e.
• Parmesan cheese to be grated 20 gr.
• Shallot (Scalogno) 80 gr.
• Thyme (Timo) 3 gr.

Preparation

To prepare the pasta with asparagus started by placing a pot on the stove with plenty of hot water; when it boils salatela: it will serve to cook the pasta. Continue with the asparagus cleaning. Wash them under running water and dry with a cloth. So, remove them from the hardest and light-colored ends by drawing them. Then remove the outer part of the stem, the most coriaceous, with a potato peel.

Take the asparagus and align them in a bunch, then cut the stems into small washers,
taking care to leave the tips intact (you can split them in half lengthwise if you prefer). At this point clean and finely chop the shallot. Proceed with a non-stick pan: pour in a little oil and fry the shallots gently. Mix from time to time and add a ladle of cooking water to make it soften more gently without the risk of burning.

Add the cut asparagus and the tips. Add salt and pepper, mix and pour one or two ladles of hot water and then cook with a lid for 10-15 minutes over a moderate heat.

While the asparagus cook, boil the pasta in the pot of boiling water. When it is al dente transfer it to the pan where you cooked the asparagus with a slotted spoon and stir.

Finally, flavored with the leaves of thyme and grated Parmesan, if necessary wet with very little cooking water, stir and then extinguish the fire. Finally serve your pasta with asparagus and ... enjoy your meal!

Storage

It is preferable to consume pasta with freshly cooked asparagus. If you go a little further, you can keep it in the fridge in a tightly closed container for a maximum of 2 days.