Pasta with asparagus sauce

Some time ago I was on a culinary workshop with the Italian chef Andrea Scarantino. He owns right now 2 Italian restaurants in Warsaw – Mamma Marietta and Amuni Warsaw. We have prepared two different pastas – one basic with just tomatoes and basil, and the other one was pasta with the creamiest sauce ever. It was delicious, I don’t even know why I didn’t share this recipe with you earlier, but here it is.

Pasta with creamy asparagus sauce


Ingredients (for 2 people):

  • 250 fusilli pasta
  • bunch of asparagus
  • 1 shallot
  • 120 ml water from cooking asparagus
  • 2 tbl spoons of mascarpone
  • 2 tbl spoons of orange juice
  • fresh basil
  • parmigiano reggiano
  • salt, pepper

Wash asparagus, break the woody tips and peel about 3/4 of it.

Cook pasta according to the instructions on the package.

Asparagus, also with woody tips, cook verticaly (don’t soak heads). After 3-4 minutes it should be ready. Drain and cut for smaller pieces. Heads put away. Wooden tips throw away, or you can use it later to cook some vegetable soup.

On a frypan simmer the onion. Cooled stock, mascarpone, onion, orange juice and asparagus blend together. Then put again on a frypan and warm it up. If it’s too thin – evaporate. Season with salt and pepper.

When pasta is cooked add it to the frypan and stir it with the sauce. Carefully add also asparagus heads. Warm it up for about 1 minute.

Plate it, add basil and sprinkle with parmigiano.

Bon appetit! ­čÖé 

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