Ingredients
- 500 g fresh noodles
- 400 g sausage per meter
- 300 g of frozen asparagus
- 50 g cream for kitchen
- dry white wine
- salt
To prepare the tagliolini with asparagus and sausage boil the asparagus still frozen for 8 '. Cut them into chunks and keep the tips for decoration aside. Put the rest in the blender and operate it, until they are reduced to a mashed end. Also add the cream, still operating the appliance for half a minute, so as to mix everything. Season with salt. Cut the sausage into small pieces and brown it in a pan, stirring it for about 5 minutes. Wet with a third glass of wine, letting it evaporate. Cook the pasta al dente, drain it and season with the asparagus purée, the sausage and the tips kept aside.
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