- 850 g asparagus
- 350 g half lined penne
- 70 g almond flakes
- 30 g butter
For the penne recipe with asparagus, butter and almonds, clean the asparagus by removing the fibrous rind with a potato peeler. Blanch them for 4-5 minutes in boiling water. Cool them in water and ice, then cut the stems into bobbins, keeping the tips whole. Melt the butter in a large pan; add the almonds, sauté for 30 seconds, then add the asparagus and chopped marjoram spools. Boil the penne, drain it al dente and add it to the pan with the sauce. Skip everything for 1-2 minutes, adding, if necessary, a few tablespoons of cooking water. Finally, add the tips. Serve hot pasta, completing to taste with grated Parmesan.
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