Pasta with asparagus and almonds suppressed

Procedure

Wash the asparagus, with fur. Put the scraps (Yes, just the skins) in a saucepan, cover with water and boil on low heat for at least 30 minutes. In the meantime, cut the hardest parts of asparagus (about half the stem) and set aside the tips.

Peel the potato and cut it into cubes, chop onion medium. Put the potato, the onion and the hardest parts of asparagus stalks in a small pan with a drizzle of extra virgin olive oil, Brown and cook slowly adding so much asparagus broth as necessary to bring the vegetables cooking. Whisk with a hand blender (pimer), possibly adding more broth. You have to get a fluid cream but not liquid. Add salt, pepper and then set aside.

Finely chop the suppressed (or the sausage you have chosen), fry over high heat in a pan without adding other fats. Set aside. In the same pan, add a drizzle of oil, Add the chopped onion and FRY rest. Then, combine the asparagus tips cut in half (Fairies also dice the final part of the tips); add salt, pepper and cook for a few minutes by combining, If you need to, a little asparagus broth. Add the chopped fresh mint and set aside.

Boil the pasta in plenty of salted water, drain al dente and stir in half of the asparagus cream and a little broth. Join the suppressed and asparagus tips.

Composition of the dish: put a little cream of asparagus on the bottom of each dish, lay the dough nicely seasoned, Sprinkle with freshly ground black pepper and garnish with toasted almonds. Bon appétit!

Combination: At the Colle Farm (in the village of Trequanda, in the province of Siena) It produces a white wine made from grapes Traminer (an Igt Toscana) called "San Chimento" (medieval language). This is the ancient name of San Clemente, Patron of the chapel from the 15th century, which is located within the estate. This wine smells of peaches and apples, with soft shades of white flowers; has a fair balance between acidity and alcohol. We recommend you with this recipe where all the main flavors are very delicate, except for the flavor that comes from the suppressed trevigiana, a typical salami that deserves to be enjoyed even by itself, or even with a good glass of wine.