Fish with saffron
first courses from Italy - Puglia
Orecchiette with asparagus cream
Orecchiette with asparagus cream
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A first delicious dish that you can prepare in a short time for a meal with guests to deal with taste: these are the Orecchiette with cream of asparagus! #kitchen
preparation
step 1
First put to boil for 10 minutes the asparagus in boiling salted water then drain and let cool.
step 2
(Store in a glass some of the asparagus cooking water: it will serve later to give flavor to the cream of asparagus.)
step 3
Cut the stems of the asparagus into small cylinders and keep the tips whole.
step 4
In the meantime you heat in a pan the olive oil and add the chopped onion. Sauté slowly on low heat.
step 5
Unite the asparagus, is the tips that stems cut into slices, and cook together for a few minutes on low heat. Salted. Meanwhile, boil the water for the orecchiette.
step 6
When the asparagus are cooked, blend with an immersion blender to make a creamy sauce.
step 7
Put on fire and proceed a little cooking. If the cream of asparagus will be very thick add a little of the cooking water of the asparagus.
step 8
When the water boils, tuffateci orecchiette. Drain al dente and transfer them directly into the pan of cream of asparagus and stir well.
step 9
Serve, sprinkled with freshly ground black pepper and chopped fresh parsley and serve.