Orecchiette with Asparagus

Orecchiette with asparagus is a much-appreciated spring dish that combines the pasta typical of the Puglia region with the delicate flavors of asparagus. Below you will find the recipe to prepare orecchiette with asparagus.

Ingredients

• 400 g of fresh or dried orecchiette
• 500 g of asparagus
• 2 cloves of garlic
• 4 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• Grated Parmesan or Pecorino cheese (optional)

Preparation

1. Clean the asparagus by removing the tougher end part of the stems. Rinse the asparagus under running water and cut them into pieces, leaving the tips whole.
2. In a pan, heat the extra virgin olive oil with the garlic cloves and chili pepper if you wish to add a spicy note to the dish. Once the garlic is golden, remove it from the pan.
3. Add the asparagus to the pan (except for the tips which cook faster) and sauté for a few minutes. Add a little water if necessary to prevent them from sticking and cooking too quickly.
4. Meanwhile, bring a pot of salted water to a boil for the orecchiette.
5. Add the asparagus tips after about 5 minutes and cook everything until tender yet still crunchy.
6. When the water boils, cook the orecchiette according to the time indicated on the package or until they are al dente.
7. Drain the orecchiette and pour them into the pan with the asparagus. Stir well to flavor.
8. Serve hot with a sprinkling of Parmesan or Pecorino cheese if desired.

Curiosity

The orecchiette are so named for their shape that resembles small ears. They are a type of pasta typical of Puglian cuisine, often accompanied by seasonal vegetables or meat-based sauces, such as braciole ragù. In the case of asparagus, their sweetness pairs perfectly with the pasta, and with the addition of an aged cheese, a delightful balance of flavors is created.