Sagnette With Wild Asparagus
Recipe first for 4 people based on Asparagus.
Preparation:
Preparation: Clean the wild asparagus by removing the woody part and wash them. Boil them al dente in boiling salted water, then remove them, chop them up with a knife and sauté them with the oil and a shallot; throw the sagnette in the same cooking water, drain them and add them to the asparagus.
Ingredients:
Ingredients: 400 G Handmade Egg Sagnette Pasta - 800 G Wild Asparagus - 1 Shallot - Extra-virgin Olive Oil - Salt
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