Pasta with asparagus ©Eleonora Galasso
600 g of fusilli500 g of
- Bring a pot of water to a boil.
- Once this is done, roughly mix the diced asparagus and leeks and set aside.
- Prepare the béchamel sauce
Clean the asparagus. Remove the hardest part. Cut off the tips and blanch them for 3 minutes in boiling salted water to keep their crunchiness. Drain them and set them aside. Cut the stems into half-inch pieces.
Cut the stem of the leek, clean it and brown it in a non-stick pan with a little extra virgin olive oil. Then add the asparagus pieces and salt them. Cook for about 20 minutes, adding a ladleful of hot water every 5 minutes until it is absorbed, to prevent the asparagus from sticking to the pan.
Turn on the oven to 180 ° C (thermostat 6).