Sugo con gli asparagi
Asparagus sauce for pasta

Prep time: 10 mins | Total time: 25 mins | Servings: 6

Ingredients

• 2 bunches asparagus
• 2 cloves garlic, peeled but left whole
• 0.5 litres (half pint) vegetable stock
• 120g/ 4 oz fresh good quality ricotta cheese

Directions

• Prepare the asparagus by cutting off and discarding the woody, muddy ends (where the asparagus naturally snaps – try it on one and cut all in the same way).
• Peel or thoroughly wash the next 5 cm/3 inches, rinse and cut off and set aside the spears (3 cm/2 inches approx).
• Cut into fine discs (NOT the spears – save them for later) and add to hot oil.
• Cook on a low-medium flame.
• When the asparagus has softened quite a lot (2-3 minutes) add the garlic, salt and pepper and continue cooking (1 minute) on a low flame, stirring well to prevent burning.
• Add the stock and evaporate off (3 minutes).
• Add the spears and cook for a further minute or two, to cook the spears but keep some bite (large spears may need 2-3 minutes). If you like, use a garlic press to mince the garlic and put back in the sauce. If not, discard.
• Add pepper, the ricotta cheese and a good swirl of extra virgin olive oil when tossing with the pasta.