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aspargi

With spring comes into the kitchen and the color turns into a real palette of dishes ranging from the first tender green asparagus to zucchini more intense tone, through all shades of cabbage and broccoli. This triumph of green, linked to the presence of chlorophyll, is a beneficial source of energy and provides valuable vitamins and minerals for our body. So roll on the green consumer "superstars" that can open the room, to accompany meat or fish, look like tasty appetizer or light meal. We have grouped the color, the characteristic that unites them, even though each has its own season and should be consumed when fully ripe, when the greater the market supply and therefore cheaper than the purchase price.

NOODLES WITH ASPARAGUS AND SAUSAGE

INGREDIENTS

fresh noodles 500 g - 400 g per meter sausage - 300 g asparagus - Cooking cream 50 g - dry white wine - salt

Preparation

Boil the asparagus still frozen for 8 '. Cut into pieces and set aside for decorating tips. Put the rest in a blender and control everything, until they are reduced to a fine puree. Mix with the cream, still operating the machine for half a minute to mix everything. Season with salt. Cut the sausage and brown drums in the pan, turning, about 5 '. Sprinkle with one third cup of wine and let evaporate. Cook al dente pasta, drain and season it with the sausage and mashed asparagus tips kept aside.

WINE

Fiano d'Avellino

found this recipe on Italian Cuisine