Cappelletti pasta in creamy asparagus sauce
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This condiment can be used with
different kinds of pasta, but it fits perfectly with the cappelletti, as their delicate cheesy flavor is enhanced by the sweetness of the asparagus.
In the list of ingredients I specifically listed thin asparagus as they are the closest thing to the wild asparagus that can be found in woods, between May and June. I must admit though, the few times that I went on asparagus search, I had a hard time spotting one! You need to have great observing skills and an eagle eye!
In the list of ingredients I specifically listed thin asparagus as they are the closest thing to the wild asparagus that can be found in woods, between May and June. I must admit though, the few times that I went on asparagus search, I had a hard time spotting one! You need to have great observing skills and an eagle eye!
INGREDIENTS
300 gr thin asparagus
1-2 shallots
1 clove of garlic
½ glass of dry white wine
butter
salt and pepper to taste
cooking cream (optional)
some good aged cheese
300 gr thin asparagus
1-2 shallots
1 clove of garlic
½ glass of dry white wine
butter
salt and pepper to taste
cooking cream (optional)
some good aged cheese
PREPARATION
Melt some butter in a pan and brown the finely chopped shallot and a clove of unpeeled garlic. Then add the asparagus stalks cut into small pieces, leaving the tips aside. Sprinkle with salt and pepper and deglaze with half a glass of dry white wine, let simmer until reduced.
Cook on high heat for 10 minutes, possibly adding a bit of water if you see that the sauce is reducing too much.
Finally, add the asparagus and cook over low heat for another ten minutes.
At this point add a little cream and the cappelletti, with a sprinkle of hard cheese.
Melt some butter in a pan and brown the finely chopped shallot and a clove of unpeeled garlic. Then add the asparagus stalks cut into small pieces, leaving the tips aside. Sprinkle with salt and pepper and deglaze with half a glass of dry white wine, let simmer until reduced.
Cook on high heat for 10 minutes, possibly adding a bit of water if you see that the sauce is reducing too much.
Finally, add the asparagus and cook over low heat for another ten minutes.
At this point add a little cream and the cappelletti, with a sprinkle of hard cheese.
