In the spring, this is delightful with asparagi selvatica, wispy wild asparagus.
This recipe calls for dried garganelli, or the short dried pasta of your choice.
½ cup butter
1 pound asparagus, blanched and cut into 3-inch-longpieces
½ teaspoon salt
1 teaspoon freshly ground black pepper
1 pound garganelli
½ cup freshly grated
Parmigiano-Reggiano cheese
In a large skillet, melt the butter over low heat. Add the asparagus and toss to coat. Season with salt and pepper and set aside.
In a large pot of salted boiling water, cook the pasta according to package directions, until al dente. Drain, toss with the asparagus and Parmigiano-Reggiano. Turn into a warmed serving bowl and serve at once. Serves 6
La ricetta del mese
In a large skillet, melt the butter over low heat. Add the asparagus and toss to coat. Season with salt and pepper and set aside.
