Breathtaking Tagliatelle With Asparagus

Preparation:

Preparation: To make this original and very tasty dish, it is good to use those very thin and therefore very tender asparagus, which are found in bunches in the markets in late spring, when the season of these tasty vegetables 'explodes'. Scrape the stems, rinse them well, cut the asparagus all of the same length and tie them in bunches. Put them in a saucepan with lightly salted boiling water and drain them after about 10 minutes. Cut them into small pieces a couple of centimeters long. In a rather large pan, which can then contain the pasta, brown the garlic clove and the chilli pepper in the oil. Add the rinsed and boned anchovy and dissolve it by crushing it with a wooden spoon. Cook for a few moments on medium heat. Eliminate the garlic and chilli pepper and add the asparagus. Cook for about 10 minutes. In the meantime, boil the tagliatelle in plenty of boiling salted water. Drain them al dente and toss them in a pan over high heat for a few moments. Serve the dish piping hot, without adding Parmesan. You will win the applause of your guests.