Orecchiette with asparagus
Instructions
Wash the asparagus tips and cook them in 1 Casserole with butter, 3 tablespoons of olive oil and sliced onion.
Add salt, pepper, Deglaze with the wine and cook to plan indoor pot.
Cook and drain the orecchiette al dente and add to the saucepan containing the asparagus and add the diced mozzarella and grated grana.
Blow over high heat for a few minutes and serve.
Ingredients and dosing for 4 persons
- 350 g of type pasta orecchiette
- 300 g of asparagus tips
- == 1 small onion
- 50 g of butter
- 3 tablespoons of olive oil
- 1/2 cup of white wine
- Salt
- Pepper
- 60 g of mozzarella
- 60 g of grated parmesan cheese