Caserecce with Asparagus
INGREDIENTS for 6 servings
- 500g Caserecce
- 400g frozen asparagus
- 100ml Hulalà Cooking
- 2 tablespoons grated cheese
- Olive Oil
Cut the asparagus and set them aside.
In a non – stick pan, put the oil with the thinly sliced onion and the asparagus. Sauté a little.
Add half a glass of water, add salt, and cook over low heat for 15 minutes (if necessary, add more water).
When the asparagus are cooked, mix them with the Hulalà Cooking cream and the grated cheese and blend until it becomes a cream.
Cook the pasta, drain it and add it to the pan.