Wild asparagus grows in a pristine environment and draws the best nutrients from the soil. It is a highly valued and healthy speciality that often appears on our menus in spring, when it can be harvested in the wild. Wild asparagus has a much more intense flavour than cultivated asparagus and grows particularly well in Istria, the Karst and the Vipava Valley.
Start by prepping your asparagus. Cut off the tough ends and discard them. Then, cut the asparagus spears into bite-sized pieces.
Heat a tablespoon of homemade lard in a frying pan and add two tablespoons of dried crackling. Add the wild asparagus, sliced sundried tomatoes and pepper and fry over a moderate heat for 5-10 minutes. In a large pot, boil salted water and cook the pasta according to the package instructions. Before you drain the pasta, make sure to reserve a cup of the cooking water. Meanwhile, grate the Parmesan cheese.
Add pasta to the pan with the crackling and asparagus. Sprinkle with Parmesan cheese and add a ladleful of the starchy water in which the pasta was cooked. Stir and add the asparagus tips and cook over a low heat for a few minutes. Add salt and pepper to taste. Serve sprinkled with Parmesan cheese. Tip: Avoid using strong spices and sauces when preparing asparagus, as they can mask the asparagus's characteristic slightly bitter flavour. Pasta with asparagus is a versatile dish that you can customize to your liking. You can use any type of pasta you prefer, such as spaghetti, linguine, or penne.
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