Pasta with green asparagus and spring vegetables
Save time by boiling spaghetti and asparagus at the same time
How to make it
1
Cut the asparagus and rape blossoms into 5cm lengths, thinly slice the bamboo shoots, and finely chop the prosciutto
2
Boil water in a pot, add salt, and boil the spaghetti until it has a slightly firm al dente (a little bit of the core remains in the center). (Approximately: about 1 minute before the displayed time. Here we will be 4 minutes.
3
Add the asparagus to the same pot as step 2 and boil together with the spaghetti for 3-4 minutes
4
Heat A over low heat, and when the garlic turns golden brown, add the broad beans, rape blossoms, and bamboo shoots in that order. Mix once, then add the prosciutto and B and stir-fry
5
Place on a plate and garnish with parsley
6
Once everything is well combined, add the cooked spaghetti and asparagus and mix well
Materials 1 person
-
[Boil spaghetti]
- Spaghettidi Czech Republic No.10 Federini
- 80g
-
- Boiled water
- 3000ml
-
- 1% salt content of salted
- 30g
-
- Green asparagus
- Two
-
- Broad beans boiled in salt and peeled
- 5 tablets
-
- Boiled and squeezed rape blossoms
- 25g
-
- Boiled bamboo
- 20g
-
- Prosciutto
- 5g
-
[A]
-
Olive Oil
Ardoino Extra Virgin - 5/2 tablespoon
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Red chili pepper
- 1 bottle
-
[B]
- Mince parsley
- 1 tablespoon
-
- Boiling water
- Appropriate amount
-
- Coarsely smelt black pepper
- A little
-
- Mince parsley
- Appropriate amount
[PR]
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