A very delicate dish, created by what I had in the fridge, like most of my dishes. If you love asparagus and gorgonzola is to try!
Serves 2:
- 160 gr shells
- 20 asparagus (do not know why but I counted)
- celery, carrot and chopped onion (one tablespoon)
- 50 gr of grated parmesan gorgonzola
- a bit 'of milk
- salt pepper
Clean the asparagus and cut the tips. In a pan put some oil, fry the chopped carrot and celery cipolla.Unire roughly chopped asparagus and cook over low heat until are tender. Meanwhile, boil water for pasta. In bowl of blender place the asparagus, gorgonzola, about a tablespoon of milk to make it more fluid. Blend until creamy smooth and fairly liquid. Discard the pulp and 4 minutes from the end of the asparagus tips in the same water. Drain the pasta and pour into a sauce pan with . Whisk well to high heat, complete with a sprinkling of with pepper and Parmesan cheese.
