Yield
2 servingsNutrition
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Ingredients
8 ounces Mezze Maniche
2 tablespoon butter
½ small red onion
1 large bunch asparagus
¼ cup Crème fraîche
salt and pepper to taste
½ cup pasta water
1 pinch saffron threads
¼ cup grated Parmigiano Reggiano
Instructions
- Bring a large pot of water (4 to 5 quarts) to a boil over high heat.
- While water is heating, wash and prepare the asparagus by removing the fibrous stalks (usually the bottom ⅓), thinly slice the remaining asparagus at a bias, and dice the onion.
- Once the water has reached a rapid boil, add salt and then the pasta. Cook according to package directions.
- While pasta is cooking, heat butter in a large non-reactive pan on medium heat.
- Add the diced onion and cook for a minute ortwo over medium heat until soft and golden.
- Add sliced asparagus and sauté for a minute, making sure to keep them crunchy and al dente.
- Add the crème fraîche and the saffron, season with salt and pepper, and lower the heat.
- When pasta is ready, reserve ½ cup of the starchy pasta water and drain the rest.
- Transfer the pasta to the pan with the sauce,along with the grated Parmigiano and enough of the pasta water to keep thesauce moist but not too wet; mix well on low heat until all the flavors are well incorporated, making sure that most of the added pasta water has beenabsorbed.
- Transfer to a platter or portion onto individual plates.
- Liberally top dish with Parmigiano Reggiano curls.
Recipe and photo courtesy of National Pasta Association
Nutrition
Calories: 450Total Fat: 28g
Saturated Fat: 17g
Sodium: 100mg
Carbohydrate: 41g
Fiber: 7g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 14g
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