Cream pasta with green asparagus and gorgonzola
How to make it
1
Boil water in a pot, add salt, and cook the pasta to al dente. (In this case, it is displayed as time)
2
To the same pot as 2, 3-4 minutes before boiling, add 2cm slices of asparagus and boil together.
3
Heat A over a heat and lightly mix and cook it all the way through. Turn off the heat when the cheese has melted.
4
Add boiled pasta, asparagus and parmesan cheese, mix and season with salt.
5
Place on a plate and sprinkle with parsley and parmesan cheese to finish off.
Materials 1 person
-
[Boil spaghetti]
- Short Pastady
- 60g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- Asparagus
- Three
-
[A]
-
- Fresh cream
- 100ml
-
- butter
- 5g
-
- Coarsely smelt black pepper
- A little
-
- Parmesan cheese
- 20g
-
- salt
- A little
-
- For minced parsley
- Appropriate amount
-
- For finishing parmesan cheese
