Fettuccine with asparagus (2)
Instructions
Peel and boil the asparagus, minding that the tips remain out of the water (the same cooking water can be used to boil the pasta) and separated from the rest of the tips Green stems and keep both in the fridge.
Beat the eggs with the egg white, salt, pepper, 1 tablespoon of Parmesan cheese, milk and 3 chopped 10 basil leaves and 1/2 clove garlic.
Heat a little oil in a pan and prepared with the mixture 2 eggrolls and arrotolerete thin cut to strips.
Keep well in the fridge.
Puree the asparagus stalks with 4 tablespoons of milk and cream equally.
Please add tips in the butter, then add the salt and shake shortly.
Boil the fettuccine, drain and season with asparagus and cream with strips of omelette.
Ingredients and dosing for 4 persons
- 500 g of asparagus
- 320 g of type pasta fettuccine
- 20 g of butter
- 2 eggs
- 1 egg whites
- 1 teaspoon of grated parmesan cheese
- 10 leaves of basil
- 1/2 clove of garlic
- Olive oil
- Milk
- Cream
- Salt
- Pepper