Pasta bacon and asparagus tips
INFORMATION
* 2 people
* 395 calories per serving
* Difficulty easy
* Ready in 45 minutes
* Light recipe
* Can be prepared in advance
* You can eat out
INGREDIENTS
* 50 grams in one slice of bacon or diced
* 250 grams of asparagus
* 1 shallot
* 250 ml vegetable broth
* 1 tablespoon olive oil
* 100 ml dry white wine
* Pepper
* Salt
* 160 g pasta
PREPARATION
* Remove excess fat from the bacon.
* Wash asparagus under running water, remove the white part of the stem, scrape with a not too sharp knife, taking care not to touch the tips, fragile and delicate.
* Cut the first 2-3 cm of the stem tip and slice into ΒΌ inch thick disks.
* Peel shallots and chop finely.
* Heat the broth.
* Put the oil in a pan, chopped scallion and brown it well on high flame.
* Add bacon and it just brown, then add the white wine and let it evaporate over high heat.
* Combine the asparagus, a sprinkling of pepper and cook for a few minutes to heat.
* Add a ladle of vegetable stock, cover and cook over medium heat for 10 minutes. If the juices were too dry add more broth.
* When cooked with salt and cover, by taking some points for the garnish.
* Boil the pasta in salted water and, just before draining, add half a ladle of cooking water in the pan of sauce, then fire.
* Skip the drained pasta into the pan to high heat of the sauce for a few minutes, stirring frequently.
* Serve immediately garnished with the tips kept aside.
PASTA PERFECT COMBINATION OF
Weeds, penne, fusilli, celentani.
This article courtesy of Ricette primi piatti “Lo Spicchio d’aglio” .
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