237 — Tagliatelle with Asparagus
Volume 1 · Pasta Perfetto
Category: Primi piatti
| Amount | Ingredient |
|---|
| Fresh egg tagliatelle | 320 g (11 oz) |
| Asparagus | 700 g (1.5 lb) |
| Butter | 60 g (4 tbsp) |
| Grated Grana cheese | 40 g (⅓ cup) |
| White onion | 1 |
| Salt | to taste |
Servings: 4
Difficulty: Easy
Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Instructions
- Prepare the asparagus — Clean the asparagus by removing the fibrous ends. Cut into bite-sized pieces.
- Boil the asparagus — Cook in salted boiling water for 10 minutes. Add the tips only after 5 minutes to keep them crunchier.
- Sauté the onion — In a pan, melt 40 g (about 2½ tbsp) of the butter and sauté the finely diced onion until translucent.
- Add asparagus — Add the cooked asparagus pieces to the pan and toss to combine.
- Cook the pasta — Boil the tagliatelle in plenty of salted water until al dente. Drain, reserving a little pasta water.
- Toss and serve — Combine the hot pasta with the asparagus mixture, the remaining butter, grated Grana cheese, and a splash of pasta water. Toss well and serve immediately.
Related Recipes
- Asparagus Alfredo (#184)
- Asparagus Risotto (#143)
- Tagliatelle Artichokes (#170)
- Pasta Asparagus Cream Stracciatella Bottarga (#122)
- Pasta Asparagus Octopus Burrata (#117)
Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.