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Tagliatelle with asparagus are amazing! It is a typically spring dish, tasty and purifying, appreciated by everyone.
Tagliatelle with asparagus are a fairy tale! made in a couple of very simple steps, they are the first course to be enjoyed hot, perfect for a family lunch or a dinner with friends. Very easy and quick to make, it is very genuine and full of flavor but above all nutritious even if it is devoid of meat.
Thanks to this recipe everyone can prepare them, and with very little effort: even those who have never set foot behind the stove before now, and they are always irresistible!
Tagliatelle with asparagus here’s how to make it
The Tagliatelle with asparagus they are outstanding! made with few ingredients, and all cheap and present in every kitchen, they are the perfect home-cooked dish that no one can say no to. Indeed, from the very first glance, the tagliatelle thus prepared conquer everyone with their heady and refreshing flavour.
Of great scenic effect in their simplicity and very appetizing, everyone wants to eat them. For this reason, if you can, always make a handful more because surely you will be asked for an encore, if not for tris!
Made in: few minutes
Cooking: few minutes
- Instruments
- a food bag
- a pasta machine
- a clean tea towel
- a knife
- Ingredients
- for the egg noodles
- 75 g of organic eggs
- 150 g of flour
- for the seasoning
- Salt to taste
- 30 g of light butter
- half a Tropea onion
- 350 g of fresh asparagus
- a spoon full of grated Parmesan cheese
- a sprig of fresh parsley (optional)
Tagliatelle with asparagus, procedure
On the work surface, make a fountain with the flour and beat the eggs in its central hole. Proceed by gradually incorporating the flour until you have a homogeneous mixture which you will give the shape of a ball which you will leave to rest for 1 hour in a tightly closed food bag. After the necessary time, roll out the dough and shape the tagliatelle which you will let rest for a few minutes on a floured cloth.
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Remove the end part of the washed asparagus which is harder and the tips and then cut them into small pieces which you will boil for 10 minutes in a pan of lightly salted boiling water adding the tips of the vegetables only after 5 minutes of cooking. After the necessary time, in a non-stick saucepan, sauté the peeled and chopped onion in 20 g of melted butter and let the well-drained boiled asparagus flavor in it. Cook the tagliatelle in a pot of lightly salted boiling water for the necessary minutes. After the necessary time, drain the pasta and toss it in the pan with the sauce. stir in the remaining butter and grated cheese. Garnish with finely chopped parsley (optional) and serve hot.
