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1 pound asparagus
2-3 tablespoons Frantoia Extra Virgin Olive Oil
1/4 cup lemon juice
1/4 cup Italian parsley, chopped
1/4 cup chives, chopped
2 teaspoons sea salt
Freshly ground black pepper, to taste
1/2 cup grated Pecorino Sardo or Primo Sale
Trim ends of asparagus, and then cut into small rounds, about 1 inch in length. Either steam asparagus over simmering water, or submerge in boiling water for about 4-5 minutes. It should be crisp-tender and still bright green. Heat sauté pan, add 2 tablespoons olive oil. Add asparagus and toss in oil until coated and warm. Turn off heat. Sprinkle with lemon juice, salt, and pepper, and toss. Sprinkle with cheese and toss all with fresh tagliatelle.
Pass more grated cheese at table.
Ingredients
- 1 pound asparagus
- 1 cup water
- 1-2 tablespoons Frantoia Extra Virgin Olive Oil [2]
- Zest of 1 lemon
- 1/4 cup Italian parsley, chopped
- 1/4 cup chives, chopped
- 2 teaspoons sea salt
- Freshly ground black pepper, to taste
- 1/2 cup grated Podda Classico [3] cheese
Snap ends of asparagus (about 1 1/2 inches), cut into very small rounds, put into saucepan, and cover with 1 cup water. Bring to a boil and simmer for 15 minutes. Cut remaining asparagus and then cut into thin discs at an angle, about 1 inch in length. Heat sauté pan, add 2 tablespoons olive oil. Add asparagus and toss in oil until coated, and pour in stock. Simmer until asparagus is crisp-tender. Turn off heat. Sprinkle with lemon zest, salt, and pepper, and toss. Sprinkle with cheese and toss all with fresh tagliatelle.
Pass more grated cheese at table.