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L'amore perdonerà

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Series of 10 acrylic paintings on canvas paper, 2016

Tagliatelle with wild asparagus

Serves 2

Ingredients:

olive oil
1 shallot, halved and sliced
1 garlic clove, chopped
1 bunch of wild asparagus, cut into pieces
200 ml soy cream
sea salt
black pepper
1 tbsp lemon juice
250g tagliatelle
parmigiano reggiano

Recipe:

Heat the olive oil in a wok, add the shallot and garlic, stir-fry 1 minute, then add the asparagus, stir-fry 2 to 3 minutes, add the soy cream, season with salt and pepper, heat, then add the lemon juice, stir and add the cooked tagliatelle to the sauce, divide between two plates, sprinkle with freshly grated parmigiano reggiano.