Asparagus

Asparagus fusillis

Name: Asparagus fusillis
Prep time: 35 min
Cook time: 20 min
Yield: 6
Cuisine: Plats principaux
Ingredients: 80 ml (1/3 cup) of olive oil; 250 ml (1 cup) of chopped mushrooms; 125 ml (1/2 cup) of minced shallots; 4 minced garlic cloves; 125 ml (1/2 cup) of olives; 250 ml (1 cup) of diced tomatoes; 500 ml (2 cups) of diagonally sliced and cooked asparagus; 375 ml (1 1/2 cup) of chicken or vegetables broth; 125 ml (1/2 cup) of balsamic vinegar; Mixture of cornstarch and water (for thickness); 15 ml (1 tablespoon) of Italian spices; 5 ml (1 teaspoon) of salt; 2,5 ml (1,2 teaspoon) of pepper; 500 ml (2 cups) of fusilli pastas; Freshly grated Romano cheese

Rate this recipe

Author: Les Cultures de chez nous

Keep screen on

Preparation 15

Baking 20

Portions 6

Freezing No

Ingredients Preparation

Ingredients

80 ml (1/3 cup) of olive oil
250 ml (1 cup) of chopped mushrooms
125 ml (1/2 cup) of minced shallots
4 minced garlic cloves
125 ml (1/2 cup) of olives
250 ml (1 cup) of diced tomatoes
500 ml (2 cups) of diagonally sliced and cooked asparagus
375 ml (1 1/2 cup) of chicken or vegetables broth
125 ml (1/2 cup) of balsamic vinegar
Mixture of cornstarch and water (for thickness)
15 ml (1 tablespoon) of Italian spices
5 ml (1 teaspoon) of salt
2,5 ml (1,2 teaspoon) of pepper
500 ml (2 cups) of fusilli pastas
Freshly grated Romano cheese

Preparation

Side-by-side mode

At high heat, in a cauldron, brown mushrooms, shallots and garlic in olive oil, until tender. Add olives and tomatoes then heat.
Add cooked asparagus and dired spices and continuously stir.
Add balsamic vinegar and chicken broth.
Thicker with cornstarch.
Set over pastas, stir and spread with Romano cheese then serve warm.