The pasta with wild asparagus is a first course with an intense and genuine flavor, perfect to enhance this precious seasonal product. Picking them during a walk in the open air is already a pleasure, but bringing them to the table in a simple and tasty recipe is even more so. It really takes little: simple ingredients and the unmistakable scent of fresh asparagus do all the work!
This pasta is ideal for a quick but tasty lunch, or to be served as the main dish in a spring menu. You can easily customize it with other ingredients or change its format. Try it and let me know what you think!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter, Spring
Ingredients
- 12.3 oz pasta (I use orecchiette)
- 10.6 oz wild asparagus
- 2 cloves garlic
- to taste olive oil
- to taste aromatic salt
Tools
- Frying Pan
- Casserole
- Ladle
Steps
Cut the asparagus into small pieces.
Sauté them with 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, stir in a tablespoon of ricotta or robiola
• If you can’t find wild asparagus, you can use cultivated ones, cutting them into thin rings
✨ Variations:
• Add crispy pancetta or speck for a richer version
• For a creamy touch, stir in a tablespoon of ricotta or robiola
• If you can’t find wild asparagus, you can use cultivated ones, cutting them into thin rings
