Ingredients (serves 4)
- 250 g Andalini Mezzanelle
- 500 g medium-sized Altedo IGP green asparagus
- 200 g coarsely sliced Culatello di Zibello
- Stock, to taste;
- Butter, to taste
- Grated Parmigiano Reggiano, to taste
- Grated lemon zest, to taste
Method:
Lightly blanch the asparagus in water until al dente, then cut it into small pieces. Slice the culatello into thin strips (or dice it) and set it aside. In a large frying pan, melt the butter with two tablespoons of stock; add the asparagus and cook in the butter for about 2 minutes, then add the culatello and cook for a further 2 minutes. Bring the remaining stock to the boil, then add the tagliatelle, ensuring they remain al dente (approximately 5 minutes). Once cooked and drained, toss the tagliatelle with the asparagus and culatello. Serve on a piping-hot plate. Finish with lemon zest and Parmigiano Reggiano to taste. The Chef’s tip: cook the asparagus in advance and prepare the stock using the asparagus cooking water, adding the trimmings; the vegetables cooked in the stock can then be reused as a base for a risotto or an asparagus ragù.
