"Mimosa" thin noodles ("tagliolini") with asparagus

4 servings

240 g.of tagliolini pasta
200 g.of white asparagus tops
A bit of butter
1 hard-boiled egg
Salt and black pepper

Boil the asparagus (previously washed and cleaned) into a pot full of salted water. Do not overcook. Drain and dry them. Cut their ends into many thin pieces except the tops.
Melt butter in a pan, add the chopped asparagus an their tops.
Add salt and pepper.
Cook the noodles and let them underdone. Dress them into a terrine with the asparagus sauce and spread the hard boiled egg yolk previously sifted. Serve.

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