Asparagus sauce for pasta - Organic Tuscany Cookbook
Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.
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Cooking tools:
- Garlic press
- Peeler
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 2 bunches asparagus
- 2 cloves garlic, peeled but left whole
- 1/2 litre (half pint) vegetable stock
- 120g/ 4 oz fresh good quality ricotta cheese
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