Asparagus tips fettuccine recipe 4456 c362ae90-940d-4ac4-898e-c33cf9eeb7b0 Crazy Leeks Crazy Leeks 11/28/2019 9:51:58 a.m. 0 0 22 4 Plats principaux Weekday recipes Pastas Asparagus
Asparagus tips fettuccine

Asparagus tips fettuccine

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Ingredients
  • 375 ml (375 gr) of fettuccine
  • 800 ml (800 gr) of white asparagus
  • A bunch of fresh basil
  • one garlics clove
  • A lemon
  • 100 ml (100 gr) of butter
  • Olive oil
  • Some chunks of Grana padano or Parmesan cheese
  • Pepper
  • 200 ml (200 gr) of Muscalet dry white wine
  • 200 ml (200 gr) of fresh cream
Preparation
Side-by-side mode
  • Start to wash white asparagus and peel peeler, detailed into small chunks. Keep only tips and high parts. What's left can eventually be use for soups. In a deep pan with 50 ml (50 g) of butter and 15 ml (1 tablespoon) of olive oil.
  • Add finely chopped basil, lemon juice, garlic cloves and pepper. Salt and soak slowly with white wine. Simmer slowly for 30 minutes while continuously stirring. Add, if necessary, white wine. At the end of cooking, mix sauce with cream.
  • In a casserole, boil 2 L (8 cups) of salted water with a drop of olive oil and set fettuccine for two minutes after boiling again.
  • Drain right away and mix with 50 ml (50 gr) of butter.
  • Set fettuccine in a plate, asparagus at the center and some parmesan chunks over.
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Asparagus tips fettuccine

Ingredients
  • 375 ml (375 gr) of fettuccine
  • 800 ml (800 gr) of white asparagus
  • A bunch of fresh basil
  • one garlics clove
  • A lemon
  • 100 ml (100 gr) of butter
  • Olive oil
  • Some chunks of Grana padano or Parmesan cheese
  • Pepper
  • 200 ml (200 gr) of Muscalet dry white wine
  • 200 ml (200 gr) of fresh cream
Preparation
Side-by-side mode
  • Start to wash white asparagus and peel peeler, detailed into small chunks. Keep only tips and high parts. What's left can eventually be use for soups. In a deep pan with 50 ml (50 g) of butter and 15 ml (1 tablespoon) of olive oil.
  • Add finely chopped basil, lemon juice, garlic cloves and pepper. Salt and soak slowly with white wine. Simmer slowly for 30 minutes while continuously stirring. Add, if necessary, white wine. At the end of cooking, mix sauce with cream.
  • In a casserole, boil 2 L (8 cups) of salted water with a drop of olive oil and set fettuccine for two minutes after boiling again.
  • Drain right away and mix with 50 ml (50 gr) of butter.
  • Set fettuccine in a plate, asparagus at the center and some parmesan chunks over.

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