Pasta with Asparagus and Fontina Cheese

Pasta with asparagus and fontina cheese is a springtime dish, light and tasty. Here is the recipe to prepare it:

Ingredients

• 320 g of pasta (penne, fusilli or spaghetti are fine)
• 400 g of asparagus
• 200 g of fontina cheese
• 1 shallot
• Extra virgin olive oil
• Salt and pepper to taste
• Vegetable broth (optional)
• Grated Parmesan cheese (optional)

Preparation

1. Clean the asparagus by removing the hardest part of the stem. Wash the asparagus under running water and cut them into pieces of about 2-3 cm, leaving the tips whole.
2. Cook the asparagus in a pan with a drizzle of olive oil and the finely chopped shallot. If necessary, add a bit of water or vegetable broth to prevent sticking and cook until they are tender but still crunchy.
3. Meanwhile, bring a pot of salted water to a boil and cook the pasta according to the package instructions to be al dente.
4. Cut the fontina cheese into cubes and set aside.
5. Once the asparagus are cooked, add the diced fontina and let it melt slightly, stirring gently.
6. Drain the pasta and transfer it to the pan with the asparagus and fontina cheese. Mix well to ensure the fontina cheese is distributed evenly.
7. Adjust with salt and pepper and, if desired, sprinkle with some grated Parmesan cheese before serving.

This recipe brings out the delicate flavor of asparagus and the creaminess of fontina cheese. It is a simple dish to make and perfect for spring. You can also add a crunchy note by toasting some breadcrumbs in a pan with a bit of butter and sprinkling them over the pasta before serving. Enjoy your meal!