Asparagus fusillis
15
20
6
No
Ingredients
- 80 ml (1/3 cup) of olive oil
- 250 ml (1 cup) of chopped mushrooms
- 125 ml (1/2 cup) of minced shallots
- 4 minced garlic cloves
- 125 ml (1/2 cup) of olives
- 250 ml (1 cup) of diced tomatoes
- 500 ml (2 cups) of diagonally sliced and cooked asparagus
- 375 ml (1 1/2 cup) of chicken or vegetables broth
- 125 ml (1/2 cup) of balsamic vinegar
- Mixture of cornstarch and water (for thickness)
- 15 ml (1 tablespoon) of Italian spices
- 5 ml (1 teaspoon) of salt
- 2,5 ml (1,2 teaspoon) of pepper
- 500 ml (2 cups) of fusilli pastas
- Freshly grated Romano cheese
Preparation
Side-by-side mode- At high heat, in a cauldron, brown mushrooms, shallots and garlic in olive oil, until tender. Add olives and tomatoes then heat.
- Add cooked asparagus and dired spices and continuously stir.
- Add balsamic vinegar and chicken broth.
- Thicker with cornstarch.
- Set over pastas, stir and spread with Romano cheese then serve warm.
