Vermicelli con gli Asparagi

Thin pasta with asparagus

Preparation info
  • Serves


    • Difficulty


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.


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


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