Wild asparagus pasta is a first course with an intense and genuine flavor, perfect for enhancing this precious seasonal product. Picking them during a walk outdoors is already a pleasure, but bringing them to the table in a simple and tasty recipe is even better. It takes very little: simple ingredients and the unmistakable aroma of fresh asparagus do all the work!
This pasta is ideal for a quick but tasty lunch, or to serve as a main dish in a spring menu. You can easily customize it with other ingredients or change its shape. Try it and let me know what you think!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 12.3 oz pasta (I used orecchiette)
- 10.6 oz wild asparagus
- 2 cloves garlic
- to taste olive oil
- to taste aromatic salt
Tools
- Pan
- Casserole
- Ladle
Steps
Cut the asparagus into small pieces.
Sauté them with olive oil and chopped garlic. Adjust the salt.
Meanwhile, boil the pasta in plenty of salted water, for the time indicated on the package.
When the pasta is cooked, pour it over the asparagus, mix and serve.
✨ Variations:
• Add crispy pancetta or speck for a richer version
• For a creamy touch, add a spoonful of ricotta or robiola
• If you can’t find wild asparagus, you can use cultivated ones, slicing them thinly
✨ Variations:
• Add crispy pancetta or speck for a richer version
• For a creamy touch, add a spoonful of ricotta or robiola
• If you can’t find wild asparagus, you can use cultivated ones, slicing them thinly
