Filter
Reset
Sort ByRelevance
Asjlachuk
Asparagus tagliatelle tricolore
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring a large pot of water with salt to the boil.
-
Peel the asparagus, leave the bottom on it.
-
Use the peeler to peel as many ribbons from the asparagus, then hold the butt.
-
Then remove the ass.
-
Do the same with the root, but leave the foliage on it.
-
Cook the pasta as indicated on the package.
-
Chop the parsley and to, grate the cheese.
-
Cook the asparagus and carrot for the last minute.
-
Drain the pasta and add the butter.
-
Put in deep plates, garnish with the cheese, to and parsley.
-
Shower with good olive oil and serve immediately.
-
20 minMain dishrisotto ai funghi, zucchini, fresh parsley, traditional olive oil, vegas, mushroom stir-fry mix, grated mature cheese,quick mushroom risotto -
35 minMain dishcrumbly potato, sour apple, sweet apple, smoked breakfast bacon, onion, Meat bouillon, cinnamon powder,hot lightning basic recipe -
40 minMain disholive oil, shallot, Chestnut mushroom, garlic, risotto rice, White wine, mushroom broth, ricotta, Parmesan cheese, Italian raw ham, chives,mushroom risotto with ricotta and raw ham -
15 minMain dishyellow rice, Sesame seed, baking flour, peanut oil, minced beef, Original wok-black bean, carrot julienne, White wine vinegar,fast stir fry with minced meat, vegetables and rice
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it