last year in the disposal of debris mentioned the pasta with asparagus, basil and parsley. This year, the Aga prompted me to table asking for a recipe for this dish. The asparagus season, so we eat pasta often, not to say very often. Like any dumplings, take care of themselves, and the effect each time to surprise us. I recommend!
fettucine with green asparagus, basil and parsley - for 4 people
400 g fettucine pasta (tagliatelle, or how, this time with us Mafalda)
300 ml cream 20%
1 bunch green asparagus
basil 1 bunch parsley 1 bunch
a handful of ripe cherry tomatoes
a balloon
clarified butter 1 tablespoon
½ vegetable stock cube with
salt and freshly ground black pepper parmesan
Preparation: Wash
tomatoes and cut into small pieces. Set aside.
Asparagus Wash and dry. Break off the tough ends and cut into centimeter-long pieces. Heads set aside. With spring onion stems and shred Stew in butter, add asparagus pieces and fry for 2-3 minutes. Pour cream and add the broth cube. Cook over medium heat about 10 minutes. Add asparagus tops and cook 5 minutes. While half the cream has evaporated, add the shredded basil and parsley. Season to taste and set aside on the sides.
Cook fettucine in salted water. When they got very al dente, drain and put the sauce with asparagus. Mix thoroughly and heat for 2-3 minutes. Serve sprinkled with parmesan cheese and tomato slices.
Enjoy!
RECETTE EN FRANÇAIS: fettucine aux Asperges, basilic et Persil plat
fettucine with green asparagus, basil and parsley - for 4 people
400 g fettucine pasta (tagliatelle, or how, this time with us Mafalda)
300 ml cream 20%
1 bunch green asparagus
basil 1 bunch parsley 1 bunch
a handful of ripe cherry tomatoes
a balloon
clarified butter 1 tablespoon
½ vegetable stock cube with
salt and freshly ground black pepper parmesan
Preparation: Wash
tomatoes and cut into small pieces. Set aside.
Asparagus Wash and dry. Break off the tough ends and cut into centimeter-long pieces. Heads set aside. With spring onion stems and shred Stew in butter, add asparagus pieces and fry for 2-3 minutes. Pour cream and add the broth cube. Cook over medium heat about 10 minutes. Add asparagus tops and cook 5 minutes. While half the cream has evaporated, add the shredded basil and parsley. Season to taste and set aside on the sides.
Cook fettucine in salted water. When they got very al dente, drain and put the sauce with asparagus. Mix thoroughly and heat for 2-3 minutes. Serve sprinkled with parmesan cheese and tomato slices.
Enjoy!
RECETTE EN FRANÇAIS: fettucine aux Asperges, basilic et Persil plat
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