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Pasta with asparagus in pecorino sauce

updated

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Ingredients for 4 servings:

  • 500 g asparagus, green
  • 2 shallots
  • 1 tbsp olive oil
  • 125 ml cream
  • 125 ml milk
  • 200 ml vegetable stock
  • 100 g cheese (Pecorino)
  • 2 egg yolks
  • 400 g pasta, e.g. linguine
  • 1 tbsp clarified butter
  • Salt
  • pepper
  • dill
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta. Wash the asparagus and slice into thin strips. Finely dice the shallots and sauté in olive oil until translucent. Deglaze with vegetable stock, milk, and cream. Simmer over low heat for about 10 minutes. Season the sauce with pepper, salt, nutmeg, and dill. Grate 75g of pecorino, mix it with the 2 egg yolks, and heat through. Do not boil again. Fry the asparagus slices in clarified butter for about 2 minutes, season with pepper and salt. Mix the asparagus with the pasta and divide among the plates. Pour the sauce over the top and grate the remaining pecorino over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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