Stracci With Scampi And Asparagus

Preparation:

Preparation: Mix the flour with the eggs and the egg yolk, add salt, and continue for 10 minutes until the dough is soft and homogeneous. Roll out the dough and cut it irregularly to obtain rags. Boil or steam the asparagus, then remove the stems. Leave aside 12 asparagus tips and cut the rest into small pieces. Brown the chopped onion in a pan with 1 teaspoon of oil and 1 tablespoon of butter. Add the scampi and chopped asparagus, salt and pepper. Sprinkle with the Sherry and cook until it evaporates. Cook the pasta in salted water until al dente. While the pasta is boiling, put a clove of garlic and a teaspoon of oil in the water. Drain the pasta and put it in the pan with the scampi. Stir vigorously over high heat until the remaining juice evaporates. Remove the garlic from the pan and add more oil, with the broth and the remaining butter. Stir, remove from heat and serve with the asparagus tips set aside.