More asparagus! For the pasta I used penne, and for the sauce:
1 bunch asparagus
2 tbsp olive oil
1 glass white wine
salt to taste
200 ml cream
chopped Italian parsley
Parmesan to serve (optional)
Finely chop the onion and the asparagus spares (keep the tips aside). Sauté the onion and asparagus spares with the olive oil, when they start to colour add the white wine, then cover and simmer, stirring from time to time and adding a little water when necessary. Simmer for at least 30 minutes, better if longer: the onion needs to be really soft. Add salt to taste. Add the cream and then the asparagus tips and simmer for a few minutes until the cream bubbles. Add freshly ground black pepper, chopped Italian parsley and the penne pasta, cooked al dente and drained (a little of water from the pasta is good too for a creamier sauce). Serve immediately, with parmesan cheese if you like.
And to finish today post: sweet smelling rambling roses from my garden.
Photos and recipes by Alessandra Zecchini ©