Fettuccine with Asparagus is an Italian first course dish. The tradition dictates that it is prepared with fettuccine pasta, fresh asparagus, milk, stock, 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 bundles for 20 minutes and set aside the cooking water
Blend the asparagus and add them to the milk and stock, then 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 it and season with the asparagus cream, add pepper and serve
Padella
Casseruola
Colapasta
Grattugia
Italy
| Energy (kcal) | 134.52 |
| Carbohydrates (g) | 15.62 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 5.26 |
| of which Saturates (g) | 2.68 |
| Protein (g) | 5.75 |
| Fiber (g) | 1.68 |
| Sale (g) | 0.15 |
