Tagliatelle with green asparagus and lemon | Authentic taste
(0)
25 min
Quick
Sezamo
O rețetă italiană rapidă și aromată, gata în doar 15 minute. Tagliatellele al dente se îmbină armonios cu sparanghelul verde crocant tras la tigaie în unt și ulei de măsline, parfumate cu coajă fină de lămâie și parmezan maturat.
Ingredients
Preparation method
Preparation of ingredients
Wash the green asparagus stalks well and snap off the woody ends from the base. Cut the asparagus diagonally into pieces of about 3-4 cm, keeping the tips intact. Peel and thinly slice the garlic cloves. Finely grate the lemon zest and squeeze the juice from half of it.
Boiling the pasta and cooking the vegetables
Bring a large pot of water to a boil with a generous teaspoon of salt. When the water comes to a boil, add the tagliatelle and cook according to the package instructions until al dente (approx. 6-7 minutes). Before draining, reserve a cup of the flavorful pasta cooking water.
Meanwhile, heat the olive oil and butter in a large, deep skillet over medium heat. Add the sliced garlic and sauté for 30 seconds until fragrant, without letting it brown. Add the asparagus pieces (without the tips) and sauté for 3-4 minutes, then add the tender tips for another 2 minutes, until tender yet slightly crisp.
Chef's tip
The salty, starchy pasta water is the secret to a perfectly emulsified and glossy sauce, characteristic of great Italian chefs.
For an extra crunchy texture, you can sprinkle a handful of pine nuts, lightly toasted in a dry pan, on top.
25 min
Under an hour
