Fettuccine with Asparagus is a first course of Italian origin. Traditionally, it is made with fettuccine pasta, fresh asparagus, milk, stock cube, butter, flour, olive oil, and salt. The result is a creamy and delicate dish, perfect for true lovers of Italian cuisine.
Cook the cleaned and bundled asparagus for 20 minutes and set aside the cooking water
Blend the asparagus, add them to the milk and stock cube, and simmer over low heat for 2 minutes, then add the butter mixed with flour
Pour the oil into the asparagus cooking water and cook the pasta in it
Drain the pasta, dress it with the asparagus cream, season with pepper, and serve
Pan
Saucepan
Colander
Grater
Italia
| Energy (kcal) | 166.76 |
| Carbohydrates (g) | 24.31 |
| of which Sugars (g) | 3.29 |
| Fat (g) | 4.99 |
| of which Saturates (g) | 2.28 |
| Protein (g) | 6.8 |
| Fiber (g) | 1.72 |
| Sale (g) | 0.01 |
