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Asparagus and speck pasta

Asparagus and speck pasta

A delicious and tasty first course, asparagus and speck pasta is perfect for important tables, but also for everyday lunch.

The asparagus and speck pasta is an excellent combination of colors and flavours, of creaminess combined with crunchiness, for those who love contrasts it is the ideal choice. It is ideal to try especially during the spring when the asparagus reaches its freshness, but it can also be enjoyed throughout the year by purchasing frozen asparagus. Let's see together how to make this first course with an indisputable flavour .

Asparagus and speck pasta
Asparagus and speck pasta

Preparing the recipe for pasta with asparagus and crispy speck

  1. The first step to prepare the asparagus and speck sauce consists in cleaning the asparagus by removing the hard part of the stem and cutting the rest into rounds, taking care to leave the tips intact.
  2. The stems should not be removed but boiled in plenty of boiling water until they are quite soft.
  3. Cut the speck into strips and brown it in a pan with a drizzle of oil. When it is nice and golden, add the asparagus tips and continue cooking until they are soft. Then put everything aside.
  4. Bring a pot of water to the boil, add salt and throw in the pasta .
  5. While the pasta is cooking, prepare the asparagus cream by blending the boiled stems in a blender, adding a drizzle of oil and seasoning with salt and pepper.
  6. Add the cream and mix everything well.
  7. Take the pan where you cooked the speck and pour in the asparagus cream, put on the heat over low heat and drain the al dente pasta inside. Give it a good stir and, finally, add speck and asparagus tips.
  8. Plate and serve on the table.

As an alternative to cream, you can prepare a sort of asparagus pesto by just adding a few spoonfuls of water (preferably the one where you boiled the asparagus), a handful of grated cheese, a generous drizzle of oil, salt, pepper and dried fruit to taste ( pine nuts are fine but also almonds).


This delicious first course can be stored for 1 day in the refrigerator by adding a drizzle of oil.

If you are not a meat lover, try our pasta with garlic recipe asparagus .

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