200 g (7 oz) of mild Gorgonzola, 300 g (10 4/7 oz) of wholewheat Fusilli, 50 ml (1/5 cup) of cream, 300 g (10 4/7 oz) of green asparagus of Badoere PGI, 1 shallot, extra virgin olive oil, salt and pepper as you like.
In a pan with little oil sauté the fi nely sliced shallot. Add the sliced asparagus and cook for around 6-7 minutes. Add the cream, the Gorgonzola and stir it over low heat for around 10 minutes. Boil the fusilli in plenty salted water, drain them “al dente” (slightly underdone), add them to the sauce and finish the cooking in the pan. Sprinkle with pepper and serve hot.
TIME OF PREPARATION 10 minutes
COOKING TIME 20 minutes
PAIRED WINE Chardonnay