Farfalle with Asparagus Cream

Farfalle with asparagus cream is a delightful springtime first course, when asparagus is at the peak of its season. Here’s how to prepare it.

Ingredients

• 350 g of farfalle (or other pasta of your choice)
• 500 g of fresh asparagus
• 1 shallot (or small onion)
• 200 ml of cooking cream
• 50 ml of vegetable broth (optional)
• 30 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt to taste
• Black pepper to taste

Preparazione

1. Clean the asparagus by removing the toughest and woodiest part of the stem. Wash the stems and cut them into pieces, setting the tips aside.
2. Peel and finely chop the shallot, then sauté in a pan with a drizzle of extra virgin olive oil.
3. Add the pieces of asparagus (except for the tips) and let them cook for 5-7 minutes until they have softened.
4. Add a little water or vegetable broth and cover, cooking for another 5-10 minutes. Lightly salt.
5. Once cooked, blend the asparagus with an immersion blender or in a mixer until smooth. Add the cream and mix well.
6. Put the asparagus cream back in the pan and add the asparagus tips that you had set aside. Cook for 5 minutes or until the tips are tender but still crisp.
7. Meanwhile, bring a pot of salted water to a boil and cook the farfalle according to the instructions on the package.
8. Drain the pasta, saving some of the cooking water, and pour it into the pan with the asparagus cream. Mix the pasta well with the cream, adding cooking water if necessary to achieve the desired consistency.
9. Turn off the heat, adjust the seasoning with salt and pepper, and mix in the Parmesan.
10. Serve hot with a drizzle of raw olive oil and, if you like, an extra sprinkle of Parmesan.

Curiosità

Asparagus is highly valued in Italian cuisine and lends itself to many interpretations, from soups to risottos, to being the star in pasta recipes like this one. Rich in fiber and vitamins, they add a touch of spring to the dish.