Saracene Buckwheat Tagliatelle with Asparagus Sauce
- Clean the asparagus and cook them in boiling salted water for few minutes then pass them under cold water to preserve the brightness of the colour and wrap them in a dishcloth to dry.
- Cut the asparagus into rounds, leaving aside the tips. Pan fry the asparagus with the butter and the scallion, salt them and complete the cooking.
- Boil the Saracene Buckwheat Tagliatelle “La Pasta di Aldo” for 4-6 minutes then strain the pasta and dress it with the asparagus before sprinkling with Parmesan.
- Arrange the pasta in a dish, garnishing with the tips of asparagus.