Fettuccine with Asparagus is a first course of Italian origin. Tradition calls for it to be prepared with fettuccine pasta, fresh asparagus, milk, a 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 asparagus, tied in small bunches, for 20 minutes and set aside the cooking water
Blend the asparagus, combine with the milk and the stock cube and simmer over low heat for 2 minutes, then add the butter mixed with the 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
Frying pan
Saucepan
Colander
Grater
Italy
| 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 |
