~ Bucatini with asparagus, cheese and pepper ~
Today I indulged myself with the first fresh asparagus, although I look forward to those of my trusted supplier at km0. Despite this, I must admit that every time I eat asparagus I get excited…they’re among my favorite vegetables, but I often cook them simply sautéed. Now I propose them to you in a very simple but very tasty first course…DELICIOUS!
INGREDIENTS:
- bucatini
- asparagus
- oil
- pepper
- garlic
- White wine
- parmesan (or pecorino cheese)
METHOD:
Slice the asparagus as finely as you can, setting the tips aside. Boil some water and cook the bucatini for 5 minutes; meanwhile, in a pan, brown a clove of garlic with oil and sauté the asparagus, blending with a little white wine. Drain the bucatini in the pan about halfway through cooking and finish cooking by gradually adding the cooking water, pepper and grated Parmesan cheese. Once cooked, stir in more Parmesan, raw extra virgin olive oil and finish the dish with a sprinkling of pepper.
