Today I prepared a fake carbonara with asparagus, tasty and rich but at the same time light. So good. Perfect for this period. On this Blog you know there are many recipes with asparagus. And today I decided to share a really tasty first course. I used wild asparagus, but if you find them too strong you can opt for cultivated ones. But I must say it’s a recipe that deserves it. If you like asparagus you might also be interested in;
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 8.8 oz wild asparagus
- 12.3 oz linguine
- 3.5 oz prosciutto cut into strips
- to taste garlic, parsley, and dried onion
- to taste olive oil and salt
- 2 whole eggs
- 3 tablespoons grated cheese (such as parmesan)
Tools
- Frying pan
- Saucepan
- Ladle
Steps
I diced the asparagus.
I sautéed them for about 10 minutes with the prosciutto cut into strips, garlic, parsley, and dried onion.
Separately, I cooked the linguine in plenty of salted water for the time indicated on the package.
Meanwhile, I beat the eggs with the cheese.
When the pasta was ready, I poured it over the asparagus and mixed it. I added the egg mixture and gave it another good stir.
Serve hot.
