Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, asparagus & mascarpone linguine. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Asparagus & Mascarpone Linguine is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Asparagus & Mascarpone Linguine is something that I’ve loved my entire life. They’re nice and they look wonderful.
Fresh asparagus is quick and easy to cook, and makes a beautiful side dish. Creamy Asparagus and Cauliflower Soup "Easy to make and very good. Creamy soup without the cream!" - cprocaccini.
To get started with this particular recipe, we have to prepare a few components. You can cook asparagus & mascarpone linguine using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Asparagus & Mascarpone Linguine:
- Take 200 g fresh pasta (preferably tagliatelle or linguine)
- Get 125 g asparagus tips
- Take 125 g mascarpone
- Make ready 1 red onion
- Make ready 3 large garlic cloves
- Get 50 g butter
- Get 50 ml white wine
- Get 50 g Grana Padano
Its young shoots are used as a spring vegetable. It was once classified in the lily family, like the related Allium species, onions and garlic. However, genetic research places lilies, Allium, and asparagus in three separate families. Asparagus can be grown in most parts of the country but grows more robustly in cooler regions with longer winters.
Instructions to make Asparagus & Mascarpone Linguine:
- Chop the asparagus tips into inch long pieces, chop the onion and add both to the pan with the butter and fry until the onions are nicely softened
- Chop the garlic finely and add to the pan for two minutes
- Pour in the wine, add the mascarpone, add pepper to session and continue to stir
- Add the pasta to salted boiling water and boil according to instructions (usually 3-5 minutes)
- Strain the pasta, add to the mascarpone mix, stir until the pasta is coated. Add to a plate and grate the grana padano over the top
Rinse them thoroughly; break off any tough, white bottoms and discard. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Simply seasoned with butter and green onions, they taste fresh and keep their bright green color, too. They're so good, you might want to make extra.
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