Asparagus Cream Fusilli
30 min
Veggie
37949
For 2 Portions
300 g
green asparagus
200 g
fusilli
120 g
heavy whipping cream
5 g
pecorino cheese
2 tbsp
olive oil
1 tsp
white wine vinegar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Wash the asparagus and remove the woody ends. Cut off the tips and set aside.
3. Crush garlic clove with the flat side of a big knife until you hear a light crunch. Then, remove the loose skin.