TAGLIATELLE WITH ASPARAGUS

INGREDIENTS

• 750 g Barilla Emiliane Tagliatelle
• 800 g Fresh Asparagus
• 5 pieces Shallots
• 1 bunch Parsley
• 100 g Extra Virgin Olive Oil
• Sea salt to taste

PREPARATION

1. 1.Begin by using a potato peeler to remove the tough outer layer of the asparagus. Divide the asparagus into three sections: Soft part: Trim the tops of the asparagus to 3 cm. Middle part: Cut the middle section to approximately 4/5 cm. Crunchy part: Use the end of the asparagus.
2. 2.Place the tough outer part of the asparagus in boiling water to infuse flavor. You have two cooking options for the soft part of the asparagus: Option 1: Boil the soft part in salted water for one minute and perform a heat shock by soaking the tops in iced water. Option 2: Microwave the soft part at 950w for one minute with a tablespoon of extra virgin olive oil, using a covered container wrapped with food film.
3. 3.For the middle part, cut it into thin sticks and cook using the same process as the soft part (using Microwave). Add half of a shallot, sea salt, and pepper inside the cooking box. As for the end of the asparagus (often discarded), cook it in a frying pan with the remaining shallots, extra virgin olive oil, chopped parsley, and some stock extract made from the leftover asparagus. Once cooked, blend the mixture with a drizzle of oil.
4. 4.Cook Barilla Tagliatelle FS pasta in salted water, drain, and sauté with the cooked asparagus. Place the asparagus cream at the base of the dish, add the sautéed pasta, and garnish with the asparagus
5. 5.A SUSTANABLE COMMITMENT: A prevailing trend towards consuming seasonal food outside the home has inspired Barilla For Professionals to broaden its impact by seamlessly integrating into the daily routines of culinary professionals. Our strategy focuses on selecting ingredients aligned with the distinct offerings of each season. We aim to leverage sustainability through the adoption of zero-waste recipes. This recipe presents an alternative pasta dish that maximize the use of broccoli rabe, providing culinary professionals with flavorful and sustainable options.