Breathtaking tagliatelle with asparagus

To realize this original and tasty dish, it is OK to use those thin asparagus, and therefore very tender, which lie in the markets in bunches in late spring, when ' explode ' the season of these tasty vegetables.

Scrape the stems, thoroughly rinse the asparagus, cut out all the same length and tie in bunches.

Time in a pot with lightly salted boiling water and drain after about 10 minutes.

Cut them into pieces a few centimeters long.

In a rather large skillet, which can then contain pasta, fried in oil, the garlic and the chilli.

Add anchovy fillet and rinsed and dissolve it pushed in with a wooden spoon.

Let stand for a few minutes over medium heat.

Remove the garlic and chilli and add asparagus.

Cook for about 10 minutes.

Meanwhile boil the tagliatelle in plenty of boiling salted water.

Al dente and drain Pan saltatele lively flame for a few seconds.

Serve the hot dish without adding Parmesan cheese.

Conquering the applause of your guests.