Orecchiette with asparagus (2)
Instructions
Cook the orecchiette al dente.
Meanwhile make effervescing 50 g of butter in saucepan 1; combine well drained asparagus and chopped and let them stand for a few minutes in the dressing.
Add the cream, salt and pepper and cook for 10 minutes.
Drain the pasta, season it with the egg yolk and a knob of butter.
Pour over the asparagus sauce, sprinkle 1 handful of Parmesan cheese, stir and serve.
Ingredients and dosing for 4 persons
- 400 g of type pasta orecchiette
- 230 g of asparagus au naturel
- 25 cl of cream
- Butter
- 1 handful of grated parmesan cheese
- 1 egg yolk
- Salt
- Pepper