Ingredients

  • 500 gr (1 pound) of farfalles and other short pastas (about 750 gr)
  • 500 gr (1 pound) of trimmed fresh asparagus
  • 30 ml (2 tablespoons) of olive oil
  • 2 finely chopped garlic cloves
  • 60 ml (1/4 cup) of finely chopped fresh parsley
  • 6 anchovy fillets or 15 ml (1 tablespoon) of anchovy paste
  • 125 ml (1/2 cup) of white wine or chicken broth
  • 80 ml (1/3 cup) of freshly grated Parmesan cheese
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Preparation

  • In a large casserole filled salted boiling water, cook pastas 8 to 10 minutes or until al dente. Drain (set aside 1/2 cup/125 ml of cooking water) and put back into the casserole.
  • Wash asparagus and drain with paper towels. Diagonally slice stems in three. Set aside.
  • In a large nonadhesive pan, heat oil at medium heat. Add garlic and cook, while stirring, for one minute. Add parsley and anchovies then continue cooking while stirring for one minute. Add asparagus set appart and mix carefully to cover well. Add wine and pasta's cooking water set appart. Cover and cook for 5 to 7 minutes or until tenderness.
  • Add asparagus preparation to the pastas in the casserole. Spread with Parmesan cheese and mix well to well cover all ingredients. Divide pastas into four plates. Serve right away.

Chef's notes

How to trim asparagus ?

Before cooking asparagus, we have to chop off hard and woody  parts. Take the stem base with a hand and the center with the other then curve lightly. It should break automatically at the jonction of hard and tender parts. Peel white asparagus. Unless being leathery, green asparagus don't need to be peeled. 

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