Caserecce with Asparagus

INGREDIENTS for 6 servings

  • 500g Caserecce
  • 400g frozen asparagus
  • 100ml Hulalà Cooking
  • 2 tablespoons grated cheese
  • Olive Oil
  • Onion
  • Salt
caserecce-con-crema-di-asparagi-shutterstock_325538201

PREPARATION

1

Cut the asparagus and set them aside.

2

In a non – stick pan, put the oil with the thinly sliced onion and the asparagus. Sauté a little.

3

Add half a glass of water, add salt, and cook over low heat for 15 minutes (if necessary, add more water).

4

When the asparagus are cooked, mix them with the Hulalà Cooking cream and the grated cheese and blend until it becomes a cream.

5

Cook the pasta, drain it and add  it to the pan.