VENETO - Spaghetti with white asparagus
Viaggio spaghetti 12oz
White asparagus 10oz
Viaggio grated parmesan to taste
Viaggio grated Romano to taste
Salt and pepper to taste
Pine nuts 0.7oz
Viaggio extra virgin olive oil to taste
To prepare the spaghetti white asparagus, start by washing the asparagus under running water. Then peel the stem with a vegetable peeler, then cut the final part of the stems, the hardest. Now tie the asparagus up with kitchen string. In a pot, pour water, add salt and boil the asparagus. Place them vertically, leaving the tips just out of the water. Cook for about 20 minutes. Drain and leave them to cool in a bowl. Then transfer the asparagus on a work surface and dice them, keeping aside the top part. Now that you have prepared the asparagus, put in a blender the stems cut into small pieces and add the grated pecorino and parmesan and mix together.
Add the pine nuts, pepper and salt. Then blend everything to obtain a smooth cream, then stop the mixer and add the oil. Put the cream in a large pan and set aside for final mixing. Meanwhile, in a large pot add water, add salt to taste and bring it to boil. Then pour the spaghetti and cook them al dente. Transfer the pasta into the pan the asparagus, heat and stir for few seconds. Season with pepper to taste, add the asparagus top part that you had set aside and serve.