Asparagus and anchovies farfalles
15
20
4
No
Ingredients
- 500 gr (1 pound) of farfalles and other short pastas (about 750 gr)
- 500 gr (1 pound) of trimmed fresh asparagus
- 30 ml (2 tablespoons) of olive oil
- 2 finely chopped garlic cloves
- 60 ml (1/4 cup) of finely chopped fresh parsley
- 6 anchovy fillets or 15 ml (1 tablespoon) of anchovy paste
- 125 ml (1/2 cup) of white wine or chicken broth
- 80 ml (1/3 cup) of freshly grated Parmesan cheese
Preparation
Side-by-side mode
- In a large casserole filled salted boiling water, cook pastas 8 to 10 minutes or until al dente. Drain (set aside 1/2 cup/125 ml of cooking water) and set back into the casserole.
- Wash asparagus and drain with paper towels. Diagonally slice stems in three. Set aside.
- In a large nonadhesive pan, heat oil at medium heat. Add garlic and cook, while stirring, for one minute. Add parsley and anchovies then continue cooking while stirring for one minute. Add asparagus set appart and mix carefully to cover well. Add wine and pasta's cooking water set appart. Cover and cook for 5 to 7 minutes or until tenderness.
- Add asparagus preparation to the pastas in the casserole. Spread with Parmesan cheese and mix well to cover well all ingredients. Divide pastas into four plates. Serve right away.
Chef’s note
How to trim asparagus ?
Before cooking asparagus, we have to chop off the hard and woody parts. Take the stem base with a hand and the center with the other then curve lightly. It should break automatically at the jonction of hard and tender parts. Peel white asparagus. Unless being leathery, green asparagus don't need to be peeled.
