The "Sagnette with Wild Asparagus
Instructions
Wash away the wild asparagus by removing the Woody part and wash them.
Boil them al dente in boiling salted water, then remove them, chopping with a knife and sauté with oil and shallots; throw in the same cooking water, drain the "sagnette together with asparagus.
Ingredients and dosing for 4 persons
- 400 g of "sagnette type egg pasta made by hand
- 800 g of wild asparagus
- 1 shallot
- Olive oil extra virgin
- Salt