Tagliatelle with sweet gorgonzola pdo, asparagus, poppy seeds and herbs
320 g Tagliatelle
300 g Sweet Gorgonzola PDO
150 g Fresh cream
Start preparing the Gorgonzola PDO sauce. In a saucepan add cream and sweet Gorgonzola PDO in pieces. Season with salt and pepper and cook over medium heat for approx. 10 minutes. Once the sauce is thick, remove from the heat and set aside.
Clean the onion and asparagus removing the hardest part of the asparagus stalk. Slice leaving the tips whole.
Put 1 tablespoon of evo oil in a saucepan, heat and add the chopped onion. Add the asparagus and cook over medium heat until tender. Season with salt and pepper.
Cook the tagliatelle in abundant salted water according to the packet instructions. Drain and transfer to the saucepan with the asparagus. Sauté over high heat and add the Gorgonzola PDO sauce. Serve the tagliatelle hot, and garnish with poppy seeds and some fresh herbs.