Pasta with asparagus is a tasty and spring-like first course originating from the Lombardy region, but widespread throughout Italy. The asparagus gives the pasta a delicate and slightly bitter flavor, while the cooking cream and Parmigiano cheese make the dish creamy and enveloping. It is a simple dish to prepare but with a refined result, perfect to enjoy in this season.
Boil the asparagus tips and season them with a little butter
Set aside some tips and blend the remaining ones with cream
Add everything to bechamel and Parmesan
Cook the penne and toss them with a knob of butter and half of the sauce
Place them in a baking dish and pour over the remaining sauce
Put in a hot oven to gratin
Pot
Pan
Strainer
Grater
Italy, Lombardia
| Energy (kcal) | 145.54 |
| Carbohydrates (g) | 20.04 |
| of which Sugars (g) | 3.04 |
| Fat (g) | 4.37 |
| of which Saturates (g) | 1.82 |
| Protein (g) | 6.85 |
| Fiber (g) | 1.63 |
| Sale (g) | 0.02 |
