Ingredients for 4 people.
- 350 g. of Linguine
- 200 g. of asparagus cut into pieces
- 0.25g. Pure Matese saffron in stigmas
- 200 ml of vegetable broth
- Parmesan Cheese
- 5 slices of speck
- Extra virgin olive oil
First, infuse the stigmas of Saffron del Matese in a little hot water (about 20 ml) at least three hours before making the recipe. The infusion procedure is indicated in each package of Zafferano del Matese.
Pour the vegetable broth into a saucepan in which you will cook the asparagus which you have already cut into pieces. When they are well softened, use the immersion blender to make your asparagus cream. Enriched with a generous sprinkling of Parmigiano Reggiano, then add the Matese saffron infusion, including stigmas, and place on a low heat for a few more minutes, until everything is well blended. Once the cream has been made, cut the speck slices into strips of about a couple of centimeters and roast them on a non-stick pan. Keep them aside. At this point, cook the linguine in abundant salted water and, once cooked, sauté them in the asparagus cream. Mix well and a few moments before plating, enrich with the pieces of crunchy speck.
Enjoy your meal!