Wholewheat Tagliolini With Asparagus

Preparation:

Preparation: Clean the asparagus and boil the tender part in salted water. In the same water boil the pasta al dente. Dry the asparagus in oil, sprinkle with wine and let it evaporate; add a little water and reduce to a cream by adding 2 tablespoons of grated ricotta. Drain the pasta and add it to the cream; stir in by adding 2 tablespoons of grated ricotta.