Spaghetti with Asparagus
Cooking is a constant surprise; you never stop discovering new things, even in the simplest preparations. This dish gives the spaghetti the flavor of asparagus, and, in addition, the combination with a carrot cream is truly delicious.
Instructions
- 1
Wash and chop the carrots and sauté them with a little oil, salt, and chopped parsley. Cook them until very soft, adding hot water, then blend them with a tablespoon of oil until you get a velvety consistency.
- 2
Chop the shallot and sauté it in a large pan with a little oil and salt.
- 3
Wash the asparagus, remove the bottom part, cut off the tips and set them aside.
- 4
Cut the rest into small rounds and add them to the shallot, continuing to cook.
- 5
Add the carrot cream and let it simmer gently, adding a little hot water and a little chopped parsley.
- 6
Fry the diced bacon in a pan, deglazing it with a little white wine.
- 7
Add the asparagus tips to the sauce and continue cooking for a few minutes, keeping them slightly al dente.
- 8
Toss the cooked spaghetti in the sauce pan for about a minute, remove from heat, add the quartered cherry tomatoes, bacon, and serve.
Ago's Notes
- Adjust the salt according to the salt content of the preserved ingredients.
Enjoy your meal, and may the harmonious blend of flavors and the simplicity of the ingredients make each bite a moment of authentic pleasure.
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