Pasta with asparagus
Instructions
Boil the asparagus tips and season with a little butter.
Keep aside some tips and blend the remaining with the cream.
Add the white sauce and Parmesan.
Boil the pennette, seasoning them with a knob of butter and half of the sauce.
Arrange in a baking dish and pour the remaining sauce.
Put in hot oven to Brown.
Ingredients and dosing for 4 persons
- 1000 g of asparagus
- 40 g of butter
- Little of cooking cream
- 1 cup of bechamel
- 60 g of parmigiano
- 400 g of type pasta pennette