Penne with Eggplant mignon and yellow chives

Remove the hard part with asparagus. Wash them with beads, without removing the latter the core and stem. Chop the peeled garlic with the Crescent on the cutting board. Clean the chives with damp paper towels. Bring to a boil 3 litres of water into the pot, adding salt with 3 tablespoons coarse salt. Boil asparagus al dente in boiling water (8 minutes). Drain in colander and keep topping up with cold water. Heat oil in frying pan, insaporitevi chopped garlic without coloring it (30 seconds) 30 seconds the saucepan, heat beads, some whole other cut in half vertically. Add salt, pepper, soaked with Vermouth. Let it evaporate, stirring often with a wooden spoon, until the eggplants are soft (8 minutes). Add the asparagus and season a minute. Cut some in half vertically, before pouring them into the pan. Complete with half chives cut into pieces with scissors.

Two-thirds of grated pecorino cheese. Reduce the rest to thin slivers with a knife. Bring to a boil 5 liters of water in the pot. Add coarse salt and saffron. Lessatevi the dough for 13 minutes or that is indicated on the package. Drain and pour into the pan with the vegetables. Add 30 seconds over high heat. Serve, completing with strands of chives, grated pecorino cheese and chips.

suitable wine