This recipe is ideal at the beginning of spring when the market stalls offer the first asparagus to whet your appetite.
Ingredients for 4/5 people
- 500 gr Fresh Pasta
- 300 gr of fresh asparagus
- 80 gr of almond slices
- 80 gr butter
- Marjoram to taste
- Grana Padano or Parmigiano Reggiano to taste
Clean the asparagus and peel the stalks with a potato peeler. Boil them for 4/5 minutes and then let them cool in cold water with ice. Cut the stalks into pieces and leave the tops whole, leave this aside. In a pan melt the butter and quickly sauté the almonds and then add the chopped marjoram and asparagus. Cook the pasta in a large pot of salted boiling water. Drain it when it is ‘al dente’ and keep some pasta water aside. Mix the pasta into the pan with the sauce and a few ladles of pasta water to keep on cooking it.
Serve with some grated Grana Padano or Parmigiano Reggiano and a bit of butter.
Your ‘pasta fresca’ with butter, asparagus and almonds is ready