Tagliatelle with asparagus (3)
Instructions
Peel the potatoes, wash, dry, cut it into cubes and lessatela in boiling water until it is tender.
Put on a pot with salted water and aromatizzatela with saffron.
Meanwhile, melt the butter in a saucepan and saute the asparagus sweet flame.
Throw the pasta in Saffron water, drain underdone and preserved some of the cooking water.
When done immediately with asparagus in a pan and add a few tablespoons of water from the seal so that it doesn't dry too.
Pour in the Pan, drain the potatoes well and combine a ground pepper.
Stir and serve immediately, accompanied with grated cheese.
Ingredients and dosing for 4 persons
- 200 g of type pasta noodles
- 1 bunch of asparagus
- 1 potato
- 2 sachets of powdered saffron
- Parmigiano-reggiano
- 40 g of butter
- Salt
- Freshly ground pepper