Spaghetti alla chitarra with small asparagus, cherry tomatoes and pecorino

Name: Spaghetti alla chitarra with small asparagus, cherry tomatoes and pecorino
Total time: 45 min
Yield: 0
Ingredients: 400 g spaghetti alla chitarra; 450 g Datterino cherry tomatoes; 80 g di granulated sugar; extra-virgin olive oil; sea salt; 280 g Orogel Asparagus Tips; 50 g Orogel Shallot; 8 fresh basil leaves; 60 g Pecorino sardo slivers; black pepper

45 min

Easy

Primi Piatti

Ingredients

400 g spaghetti alla chitarra
450 g Datterino cherry tomatoes
80 g di granulated sugar
extra-virgin olive oil
sea salt
280 g Orogel Asparagus Tips
50 g Orogel Shallot
8 fresh basil leaves
60 g Pecorino sardo slivers
black pepper

Prodotti utilizzati

Asparagus Tips

Shallot Dices

Method

Pierce the cherry tomatoes and blanch them in boiling water, cool with ice, discard peel and seeds, put on a baking tray lined with baking paper, season with oil and sprinkle some salt and sugar. Bake at 120°C for 35 minutes.
In a pan heat the oil and golden the shallot slices, pour the frozen asparagus to soften them. Cut the asparagus into pieces without thawing, but leave the tips as they are for a better display.
Drain the spaghetti very firm, pour in a sauté pan with small asparagus, add some pasta cooking water. Mix well, add the caramelized cherry tomatoes, sauté well and serve with fresh basil.
Add a few pecorino sardo flakes to complete the dish.