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I fusilli with green asparagus They are a spring first course with a fresh and vegetal profile. This preparation enhances the asparagus seasonality and the structure of short pasta.

To begin, remove the more fibrous end part of the fresh green asparagus. Cut the stems into rounds and keep the tips whole. This way you get a differentiated and uniform cooking.

Heat theextra virgin olive oil in a large pan. Add the clove of garlic Lightly crushed to delicately flavor. Remove when aroma is released.

Add the asparagus stalks and cook over medium heat. After a few minutes, add the tips. This will preserve the tender but defined texture.

Rule with salt e freshly ground black pepper Only at the end of cooking. The asparagus should be soft but still shiny. The green color indicates freshness.

In the meantime, boil the fusilli in plenty of salted water. Maintain a consistency and cook until pasta is to give the dish structure. The helical shape holds the seasoning.

Transfer the pasta directly into the pan. Stir vigorously to create a natural creamingStarches bind oil and vegetable juices.

Enter your grated Parmesan cheese with the heat off. This step gives a savory and creamy note without covering the aroma of the asparagus.

Visually, the dish presents bright green hues and a glossy surface. On the palate, herbaceous freshness and a delicate lactic note emerge.

Il contrast between compact pasta and soft asparagus It defines the balance of the preparation. Each forkful is harmonious and light.

This first course lends itself to a carefully prepared seasonal service. It also maintains its quality even when warm. Thanks to the short and controlled cooking of asparagus, the final result combines freshness, structure and flavour consistency.