Pasta with asparagus cream sauce-Butterflies With Asparagus Cream, the first course of tasty pasta, seasoned with a green sauce made with asparagus and spreadable cheese. As an alternative to cheese, we can also use cooking cream. In combination with this dish, you can prepare the second course of meat with chicken drumsticks in the oven with fennel and mushrooms.
350 g of butterflies
350 g of asparagus
1 glass of water
100 g of spreadable cheese
Preparation of pasta with asparagus cream sauce
We break the asparagus in a saucepan eliminating the hardest final part that we keep aside.
We add a pinch of salt and a glass of water to the saucepan. Bring on the fire and cook for about 10 minutes.
In the meantime, prepare a pot with boiling water to cook the pasta and add the final part of the asparagus that we have discarded.
After 10 minutes, check with a fork that the asparagus in the saucepan is actually cooked, otherwise go on for a few minutes.
When they are cooked, remove the saucepan from the heat and choose the most beautiful asparagus tips to keep as a decoration.
With an immersion mixer, we whisk directly into the saucepan until a cream is obtained.
When the water in the pasta reaches the boil, remove the asparagus and add the salt. We pour the butterflies and cook.
In the meantime, fry half an onion in a pan with a drizzle of olive oil. Pour the asparagus cream and add the spreadable cheese (alternatively we can use cooking cream). We mix everything.
Drain the butterflies and add them to the pan with the cream of asparagus. We mix to flavour, then we serve and decorate with the asparagus tips that we had kept aside.
pasta with asparagus cream sauce Cream is ready!