Tagliatelle with asparagus and eggs
This is a lovely dish to make when the aspargus are in season. The delicate flavour of fresh asparagus goes very well with eggs and pasta.
400 gr asparagus (in season)
5 tbs extra virgin olive oil Ancino Oro
2 garlic heads crushed
3 hardboiled eggs
3tbs Parmigiano Reggiano
First clean the asparagus by removing the hard part at the bottom. Then put the asparagus in a large pan of well salted cold water and bring to boil and cook until tender (10-15 min). Alternatively you can also steam the asparagus to retain more of their flavour.
Once the asparagus are ready, drain them and let them cool. When cooled, cut them in small rounds.
At the same time, boil the eggs until they are hard boiled. Take them off the heat and cool them down fully.
Once they are fully cool down grate the eggs with a cheesegrater and leave them aside. You will need to add the greated eggs to the cooked tagliatelle at the end.
Now, in a large pan put 5 tablespoons of Ancino Oro extra virgin olive oil and when the oil is warm put the crushed garlic cloves. Fry for a couple of minutes and then add the asparagus. Cook gently for 5-6 minutes. Turn off the heat, add some salt and grounded pepper.
Put a large pan of well salted water on to boil. Add the pasta to the boiling water and cook until al dente.
Now mix the pasta with the almost all asparagus and the greated eggs and stir well (retain some asparagus and eggs for guarnishing). Put the tagliatelle on a serving plate add the remaining asparagus and eggs and poor some grated Parmigiano Reggiano. Serve right away.