Ingredients
(makes 6-8 servings):
1 lb tagliatelle or green and white
paglia e fieno
1 lb asparagus
salt and pepper
Monini Extra Virgin Olive Oil
1 slice stale white bread, made
into large crumbs
2 oz grated fontina, Gruyére or
Emmenthal Cheese tablespoon
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Preparation
Wash the asparagus and remove any tought
stalks. Place in a large shallow pan with a lid,
add salt and cover with boiling water. Cook about
8 minutes if the asparagus is thick, less if thin.
Drain and plunge into cold water. Drain again
and cut into 3/4 inch lengths, discarding any
tough parts. Melt the Extra Virgin Olive Oil in
a large pan, add the breadcrumbs and cook gently,
stirring all the time, for about 2 minutes. Now
add the asparagus and black pepper to taste. Cook
for about 5 minutes. Keep warm. Cook the pasta,
following the directions to avoid overcooking.
Drain and add the asparagus sauce. Add the grated
cheese and stir until it has melted. Simmer, uncovered,
for 20 minutes.
Drain thoroughly and toss with the sauce. Sprinkle
with parsley and serve at once.
For this particular recipe I use your Fruttato
Extra Virign Olive Oil.
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