Europe 1 12:27 p.m., May 15, 2022
Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.
For 4-5 people
Ingredients
10-12 white asparagus
2 yellow onions
250 g cherry tomatoes
600 g spaghetti
Smoked ricotta or parmesan
Olive oil
Salt, pepper
Peel the onions and split the asparagus in half.
Cut everything into small dice.
In a large sauté pan with a good drizzle of olive oil, sauté the onions until translucent.
Add the asparagus and sauté for 5-6 minutes.
Book.
Cut the tomatoes in half.
In a frying pan, brown them on one side (pulp side) in a drizzle of olive oil.
Book.
Heat a large pot of salted water at the rate of 10 g per liter of water and immerse the pasta, limit the cooking time to 2-3 min before the time indicated on the package.
Take 2 ladles of cooking water and drain the pasta.
Heat the sauté pan with asparagus sauce, pour the pasta into it and mix.
Add a ladle of cooking water, stirring constantly.
Salt, pepper.
Check the cooking of the pasta, prolong the cooking if necessary with a second cooking ladle.
Salt, pepper.
Sprinkle with tomatoes and ricotta or grated parmesan.