25 30 minutes
A simple gourmet meal that will enchant. The cheese and asparagus make a super marriage, just right to coat the perfectly cooked pasta wings.
200 g farfalle pasta
100 g asparagus tips
1 tablespoon butter
150 ml double cream (Heavy cream in the US)
100 ml dry white wine
50 g Pecorino cheese
Put the pasta in an appropriate amount of boiling water and cook – usually 10 minutes, but read the instructions on the packet.
Cut the tips, plus a little stalk from the asparagus and saute gently in the butter.
When the asparagus is browning and beginning to soften, add the wine.
Cook for a few minutes to reduce.
Drain the pasta when just cooked and then add this to the pan.
Stir in the cream and plenty of black pepper.
Add the grated cheese and stir in.
Check for seasoning – it should need little salt because the cheese is quite salty.
This is very filling, but why not try a few lollo rosso leaves, some spinach and maybe some wonderful beef tomato slices, olive oil and lemon juice.
Also dty dry cooking a few asparagus spears with nothing but salt on them, laid over the top – they are very tasty!