This cream of asparagus occurred to me one day, preparing grape tomatoes in the oven. I was wondering how I could use them other than as an appetizer and so I came up with the idea for this extremely simple, creamy vegetarian pasta recipe (we can save the proteins for another dish!). I really enjoy the cream of asparagus and I love prepare it often: it’s simple and always a success. You don’t need butter or cream, only high-quality extra virgin olive oil! The result is a playful dish, full of color and reminiscent of the festivities, which is also perfect for getting children to eat vegetables.
definite
- 14 oz (400 gr) jumbo shells pasta
- 1 lb (450 gr) grape tomatoes (see recipe here)
- 1 lb (450 gr) asparagus
- 6 tbsp extra virgin olive oil
- 1/2 oz (15 gr) grated Parmigiano Reggiano cheese
- to taste parsley
- 2 cloves of garlic
- to taste black pepper
- to taste table salt
FIRST STEPS
If you have not already done so, prepare the grape tomatoes (see recipe here), here I seasoned them just with olive oil, salt, and pepper. In this case, we can use them without preserving in oil. Wash the asparagus, remove the white part and cut the tips, which we will use later. Boil the asparagus stalks along with 1 clove of crushed garlic 10 minutes into lightly salted water.
CREAM OF ASPARAGUS
When the asparagus are ready, drain them saving the cooking water and rinse under cold water to stop cooking and retain color. In the same water, boil the asparagus tips for 2 minutes into the water previously saved. Meanwhile, brown a crushed clove of garlic in 3 tablespoons of olive oil. Now, drain the asparagus tips and in the same water boil the jumbo shells pasta. Use a mixer to blend the asparagus stalks along with 3 tablespoons of olive oil, grated Parmigiano Reggiano, parsley and boiled garlic.
FINISHING
When the garlic is golden, saute the asparagus tips in a pan for 5 minutes on high heat. After that, add the boiled jumbo shells, and finally add the cream of asparagus, tossing until creamy. Eventually, add the grape tomatoes last and serve immediately, completing with a sprinkling of Parmigiano Reggiano cheese and black pepper.
TAKE A LOOK AT THIS
ROASTED CHERRY TOMATOES IN OIL WITH MIXED HERBS
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- 14 oz (400 gr) jumbo shells pasta
- 1 lb (450 gr) grape tomatoes (see recipe HERE)
- 1 lb (450 gr) asparagus
- 6 tbsp extra virgin olive oil
- ½ oz (15 gr) grated Parmigiano Reggiano cheese
- to taste parsley
- 2 cloves of garlic
- to taste black pepper
- to taste table salt
- FIRST STEPS
If you have not already done so, prepare the grape tomatoes (see recipe here), here I seasoned them just with olive oil, salt, and pepper. In this case, we can use them without preserving in oil. Wash the asparagus, remove the white part and cut the tips, which we will use later. Boil the asparagus stalks along with 1 clove of crushed garlic 10 minutes into lightly salted water. - asparagus
- CREAM OF ASPARAGUS
When the asparagus are ready, drain them saving the cooking water and rinse under cold water to stop cooking and retain color. In the same water, boil the asparagus tips for 2 minutes into the water previously saved. Meanwhile, brown a crushed clove of garlic in 3 tablespoons of olive oil. Now, drain the asparagus tips and in the same water boil the jumbo shells pasta. Use a mixer to blend the asparagus stalks along with 3 tablespoons of olive oil, grated Parmigiano Reggiano, parsley and boiled garlic. - FINISHING
When the garlic is golden, saute the asparagus tips in a pan for 5 minutes on high heat. After that, add the boiled jumbo shells, and finally add the cream of asparagus, tossing until creamy. Eventually, add the grape tomatoes last and serve immediately, completing with a sprinkling of Parmigiano Reggiano cheese and black pepper.
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