Vermicelli con gli Asparagi

Name: Vermicelli con gli Asparagi (Thin pasta with asparagus)
Yield: Serves 4-5
Cuisine: Italian
Ingredients: 5 fl oz (150 ml) carton of double cream; salt and freshly ground black pepper; 12 oz (350 g) vermicelli or tagliolini; 1 lb (450 g) fresh asparagus; 4 tablespoons (4 X 15 ml spoon) finely chopped parsley; 3 oz (75 g) freshly grated parmesan cheese; 2 shallots, chopped finely; 3 oz (75 g) butter

Thin pasta with asparagus

Preparation info

Serves
4-5

Difficulty
Medium

Appears in

Pasta Italian Style

By Patricia Lousada

Published 1991

About

This is an excellent way of stretching a pound of asparagus. It imparts its flavour to the pasta and makes a dish worthy of any dinner party. Burnt butter (beurre noir) is also wonderful with asparagus - see the variation below.

Ingredients

1 lb (450 g) fresh asparagus
3 oz (75

Europe
Italy
Main course
Vegetarian
Mediterranean
Pasta

Method

Wash the asparagus in cold water and peel any coarse thick stalks. Tie the asparagus in small bundles and place in rapidly boiling salted water. If you have a deep enough pan, stand the asparagus upright and use only enough boiling water to come below the spears. Cover and boil for about 10 minutes, or until barely tender. Drain carefully, reserving the cooking water. Cut off the spear ends of