Quick Conchiglioni with Asparagus and Robiola
These conchiglioni filled with a creamy sauce made of asparagus, robiola, and saffron, make a delicious and light main course, ready in 10 minutes, while the pasta cooks. An express recipe, ideal in spring and Easter, but it can be prepared easily all year round, with frozen asparagus.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Fall, Easter
- Energy 678.88 (Kcal)
- Carbohydrates 67.12 (g) of which sugars 6.21 (g)
- Proteins 22.78 (g)
- Fat 38.93 (g) of which saturated 11.03 (g)of which unsaturated 5.22 (g)
- Fibers 5.68 (g)
- Sodium 831.87 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Quick Conchiglioni with Asparagus and Robiola
- 7 oz conchiglioni
- 1.1 lbs asparagus
- 2 oz robiola
- 1 packet saffron in pistils
- 2 tbsps butter
- cup extra virgin olive oil
- 1 oz grated Parmesan cheese
- to taste fine salt
- to taste whole black peppercorns
Tools
- Bowl
- Cutting Board with two side trays
- Knife
- Pot
- Immersion Blender Braun, 1200 power
- Pan
Steps for Quick Conchiglioni with Asparagus and Robiola
First, wash the asparagus and clean them by removing the toughest part, cut the stalk, leaving the softer end part.
Boil the asparagus in salted boiling water for about 10 minutes from when it starts boiling again (keep the cooking water). I boil them vertically as shown in the picture, the tips, which are more tender, cook from the steam rising from the boiling water (so they don’t get mushy). Then drain them and let them cool slightly.
In a small bowl, dissolve the saffron with a little of the hot asparagus cooking water.
Then take a non-stick pan and heat the butter and oil, sauté the whole cooked asparagus for about 3 minutes over high heat, add pepper and salt.
Put a pot with salted water on the stove to boil (you can also add half of the asparagus cooking water, which you’ve set aside) to cook the conchiglioni. Meanwhile, take half of the asparagus (more stalks than tips) and blend them together with a small ladle of asparagus cooking water.
You will obtain a bright green cream.
Cook the conchiglioni in salted boiling water 2 minutes less than the time indicated on the pasta package, drain them and keep the pasta cooking water. Pour them into the hot asparagus pan, and toss them over high heat with a ladle of pasta cooking water, the robiola and previously dissolved saffron, Parmesan cheese, and black pepper. Serve hot.
Shopping Tips!!!
To chop the vegetables, I use this very handy cutting board with two built-in side trays: one to collect the chopped food, the other to collect the scraps.
For blending the asparagus, I used the very handy immersion blender from my Braun MultiQuick 9, with 1200 W of power.
Read my review for GialloZafferano on the Minipimer “Braun MQ9045 MultiQuick”.
FAQ (Frequently Asked Questions)
How to preserve the green color of the asparagus?
To maintain the bright green color (optional, if you’re in a hurry) drain them and immediately cool the asparagus in ice water.
