Chef Federico Alessandri © 2020
Tagliolini with Asparagus

Preparation-

Peel the asparagus starting one inch below the tip til to the bottom, then cut off the end, hard part of the asparagus. Save the skin and the hard part to make the stock. In a pot with cold water, add the skin and the hard part of the asparagus, one branch of celery, half a carrot and one shallot. Wait until the pot is boiling and then continue to cook for 30 minutes. While the stock is boiling, chop the tips of the asparagus and put them in a bowl. Chop the stem into little discs. In a pan, add 3 tablespoons of e.v.o. oil and once hot, add the tips of the asparagus and cook for 3 to 4 minutes (without burning them), then put aside for later use. Now cook the asparagus discs with the finely minced shallot in a small pot with the bottom covered with e.v.o. oil, add the finely minced shallot and cook on a gentle flame for 10 minutes. Add some of the stock and keep cooking until very soft and well cooked. The stock has to be almost completely reduced. At this point, blend the asparagus until creamy. Add more stock if you need, to achieve the right consistency. Adjust flavor with salt and pepper. Boil the fresh tagliolini in salted water for 1 and a half minutes, then finish to cook it in a pan with the asparagus cream. Again, add some stock if needs be. Once done, turn off the burner and add the parmigiana cheese. Mix it in so that it melts. Enjoy!

Decoration:

Deep fry some basil leaves for a few seconds. Don't burn the basil, otherwise it becomes bitter!!
Serve the pasta in a nest shape and garnish with the basil and the asparagus tips. Sprinkle with some parmigiana cheese.

INGREDIENTS
• Ingredients for 4 people:

• fresh tagliolini- 15 ounces
• asparagus- 25 ounces
• shallot -2
• asparagus stock
• basil
• salt and pepper
• parmigiano

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