Ingredients

200 g of malloreddus
75 g of asparagus
1 tablespoon of oil
1 shallot
50 g of Soresina butter
1 pinch of fine salt
Chilli pepper to taste

PREPARATION

• Take a non-stick pan and simmer the butter.
• Add two tablespoons of water so that the butter does not burn. Let the finely chopped shallot wither in the Butter adding salt and pepper.
• Leave to cook for a few minutes and then put the asparagus previously cut into 2/3 cm pieces into the pan.
• Add a glass of water and let the asparagus cook.
• Take a separate pot with plenty of water and coarse salt and cook the pasta.
• Just before cooking, a few minutes before, drain the pasta and pour it into the pan by sautéing the malloreddus in the prepared asparagus sauce and with a wooden ladle turn it all over.
• Add a pinch of chili pepper. Serve and enjoy the goodness of Sardinia!