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.
-
40 minMain dishflaky potato, warm milk, butter, olive oil, blue cheese, cod fillet, frozen cod fillet, butter, dry white wine, meat tomato, fresh chives, creme fraiche, all-in-one,stewed cod with cream sauce and cheese puree
-
25 minMain dishcrumbly potato, milk, egg, nutmeg, baking flour, butter, liquid baking product, pork sausage, bechamel, milk, laurel leaf,casserole with sausage and cauliflower
-
30 minMain dishmultigrain rice, Red pepper, mushrooms, leeks, unsalted butter, frozen coalfish fillet, paprika, fish bouillon tablet, water,pollock with vegetables and rice
-
30 minMain dishbasmati rice, butter, beef finches, onion, farmer soup vegetables, tomato cubes, Trappist beer doubled,beef finches in beer
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it