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Servings: 4-5 persons 30 minutes • Egg Noodles: 1/2 lb. • Fresh Asparagus, better if small size: 1 lb. • Fresh Garlic: 1 whole clove • Extra Virgin Olive Oil • Grounded Parmesan Cheese Clean the asparagus cutting the tips from the rest. Cut them diagonally into 1/4 inch (5mm) slices. In a large saucepan warm up the olive oil with the whole smashed clove of garlic over medium heat. When the garlic turns light brown add the sliced tips of the asparagus. Keep the saucepan covered so the tips can cook without becoming too dry. They will cook using their own water and they will keep their natural flavor. Season with salt and pepper. In the meanwhile cook the egg noodles in the Italian way**. Drain the egg noodles and add the asparagus tips mixing and seasoning with some grounded parmesan cheese. *Option: you can add some milk or whip cream and warm the egg noodle over low/medium heat. TIPS 1) Be careful, the ingredients in this recipe can tend to stick together and became very gooie. If this starts to happen quickly add a little bit of milk. **Cook Pasta in the Italian Way: Use a large saucepan. Bring 4 quarts water to boil. Add salt, enough to make the water salty. It's very important to make the water salty because it transfers salt to the pasta while cooking: never add salt to the drained pasta after is already cooked. Add pasta to the salty boiling water. Stir gently. Return to boil. Boil for the time recommended on the package. Different kinds of pasta have very small different cooking time varying from 8 to 12 minutes (only talking about durum wheat). Remove from heat, drain well. |
1. Tagliatelle con I Piselli:Egg Noodles with Peas 2. Tagliatelle con gli Asparagi: Egg Noodles with Asparagus 3. Pasta con il Cavolfiore: Pasta with Cauliflower 
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