Sfoglini Trumpets with Asparagus and Spring Onion

Sfoglini Trumpets with Asparagus and Spring Onion



  • 6 oz. Sfoglini Trumpets
  • 2 oz. Asparagus [Cut Spears in Half and Cut Stalks 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.