Orecchiette with Asparagus

Orecchiette with asparagus is a highly appreciated spring dish that combines the typical pasta from the Puglia region with the delicate flavors of asparagus. Below you will find the recipe to prepare orecchiette with asparagus.

Ingredients

• 400 g fresh or dried orecchiette
• 500 g asparagus
• 2 garlic cloves
• 4 tablespoons extra virgin olive oil
• Salt and pepper to taste
• Chili pepper (optional)
• grated parmesan or pecorino (optional)

Preparation

1. Clean the asparagus by removing the harder end part of the stem. Wash the asparagus under running water and cut them into pieces, leaving the tips whole.
2. In a pan, heat the extra virgin olive oil with the garlic cloves and the chili pepper if you wish to add a spicy note to the dish. Once the garlic has browned, remove it from the pan.
3. Add the asparagus to the pan (except the tips which cook faster) and sauté for a few minutes. Add a little water if necessary to prevent them from sticking and cooking too quickly.
4. Meanwhile, bring a pot of salted water to a boil for the orecchiette.
5. Add the asparagus tips after about 5 minutes and cook everything until they are tender but still crisp.
6. When the water boils, cook the orecchiette following the times indicated on the package or until al dente.
7. Drain the orecchiette and pour them into the pan with the asparagus. Mix well to flavor them.
8. Serve hot with a dusting of parmesan or pecorino if desired.

Trivia

Orecchiette are called this because of their shape that resembles small ears. They are a type of pasta typical of Puglian cuisine, often accompanied by seasonal vegetables or meat-based sauces, such as braciole ragù. In the case of asparagus, their sweetness pairs perfectly with the pasta and with the addition of an aged cheese creates an exquisite balance of flavors.