Pennette with asparagus
Instructions
Boil in salted water and separate asparagus tips and the soft parts from the rest.
Save the cooking water.
Saute the finely sliced onion in butter.
Add the asparagus, soft side without tips, thoroughly shredded.
Cook slowly, occasionally adding a little of the cooking water that you saved and mashing with a wooden spatula until smooth puree; Add asparagus tips then held aside and the cream.
You resume boil.
Meanwhile you have boiled the pasta in same water asparagus cooking; dress sprinkling with a little fresh ground pepper.
Ingredients and dosing for 4 persons
- 400 g of type pasta pennette
- 600 g of clean asparagus
- 1 onion
- 20 cl of cream
- 50 g of butter
- Salt
- Pepper