A simple pasta to celebrate spring

It’s still cold, but the sun is so making everything bright. The blossoms are gradually appearing. Yes, the most wonderful moment of the year, the explosion of Spring. I know, asparagus is avalable during the whole year, but the local ones taste different, are more crunchy. Green asparagus is easy to clean. Just remove the wooden part ( don’t use a knife, because the end cracks off exactly where the wood stops. Put the asparagus ( chop them in smaller pieces) in an oven dish, with 4 chopped garlic cloves and a good drizzle of good olive oil. Bake in the oven at 180° for approx 20 mins, until the asparagus are al dente, or bake in the normal way.   Boil a portion of  stylish pasta ( I found a delicious pasta made with wheat germ and nettle). Mix the pasta with the asparagus. Finish with pepper, salt, a few anchovies filets and lots of fresh basil and a bit of fresh mint. Nice to see you, Primavera ;-).

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