One of the first signs that spring has finally arrived is bright green asparagus popping up in vegetable markets everywhere. We love the tender spears lightly sautéed with mild spring onions and tossed with our Organic Trumpets, which resemble little flowers.
2 oz. asparagus, spears cut in half and stalks cut in 1/2 inch rounds
1 1/2 oz. Spring onion or scallion
2 tbsp. olive oil
1/4 tsp. chili flakes
2 tsp. chopped parsley
2 tbsp. grated Parmesan cheese
Salt and fresh cracked pepper
Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Trumpets and cook for 5-8 minutes.
While the pasta is cooking, sauté the spring onions and chili flakes in 1 tablespoon of olive oil over high heat. After about 30 seconds add the asparagus, salt (to taste) and 5 ounces of pasta water so the spring onions do not caramelize. Simmer for 1 more minute, making sure the asparagus remains firm.
Add the Sfoglini Trumpets, 1 tablespoon of olive oil, 2 tablespoons of cheese, parsley and turn off heat. Mix ingredients and serve with grated Parmesan cheese and salt and pepper to taste.