These spring spaghetti are wonderful, seasoned with a sauce that will make everyone's mouth water, this is true even for us that write. The spaghetti pasta is served with an asparagus cream flavored with anchovies, which contrasts with the crunchiness of wholemeal bread crumbs and pan-fried asparagus tips. Need to say more? Maybe just one thing, this recipe is also healthy since it helps keep the glycemic peak under control. This happens thanks to the fact that spaghetti is made of durum wheat and thanks to the fibers of the asparagus. Not only that, asparagus is also a source of vitamins, especially K, E, B1, B2, B3, folic acid, but also calcium, magnesium, potassium, selenium and manganese, all substances which are preserved even after cooking (Pegiou et al, Metabolites, 2020). So, enjoy your meal!
320 grams of durum wheat spaghetti
300 grams of green asparagus
6-7 anchovy fillets in oil
Wholemeal bread crumbs
1 clove of garlic
Extra virgin olive oil
Salt (preferably pink Himalayan salt without iodine)
Clean the asparagus, remove the hard end of the stem and boil them in lightly salted boiling water for about five minutes. Drain the asparagus, cut the tips and keep them aside. Blend the asparagus stems with a little cooking water to obtain a cream. In a separate pan, brown the garlic clove in 3-4 tablespoons of extra virgin olive oil. Add the anchovies and remove the pan from the heat. Melt the anchovies. Put the pan back on the heat and add the asparagus cream, let it cook for a few minutes. Separately, in another pan, heat a drizzle of extra virgin olive oil. Add the wholemeal breadcrumbs and the asparagus tips left aside. Cook for a few minutes. Boil the pasta in plenty of salted water and drain it al dente. Pour the pasta into the pan with the anchovy and asparagus sauce, add a ladle of cooking water, mix and leave to cook over low heat for a minute. Complete with the crunchy crumbs and asparagus tips, distribute on plates and serve.