With the arrival of spring in the countryside wild herbs and vegetables bloom, and among them wild asparagus compete without rivals with fennel.
This week I picked a nice bunch and prepared several recipes: from the classic wild asparagus omelette — which, in my opinion, is to die for — to this very tasty first course: pasta with wild asparagus and sausage. A few simple, genuine ingredients for a dish that celebrates the authentic flavors of the season.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian regional
- Region: Sicily
- Seasonality: Spring
Ingredients
- 6 oz pasta (any shape)
- 1 bunch wild asparagus
- 7 oz sausage
- 1 clove white onion
- salt
- extra virgin olive oil
Preparation
To prepare pasta with wild asparagus and sausage, start with the sausage: remove the casing, break it into pieces and brown it in a pan with a drizzle of oil and the chopped onion.
Meanwhile, separate the tips of the asparagus and cut the remaining stalks into pieces. Rinse them in cold water. When the sausage begins to take color, add the asparagus to the pan, stir and cover with a lid. Let cook over low heat for about 5 minutes, seasoning with salt. If necessary, cook for another couple of minutes.
If the asparagus are still a bit raw but the cooking liquid has evaporated too much, add 2 tbsp of water to prevent them from sticking.
Meanwhile, cook the pasta in plenty of boiling salted water. Drain it al dente and transfer it to the pan with the sauce, tossing for a few seconds over high heat. Finish with a drizzle of extra virgin olive oil.
Serve immediately. Enjoy!
Other recipes:
Artichoke Lasagna
Savory Rolls with Swiss Chard and Tuna
Strawberry Jam
