Pasta with asparagus bottaraga and olive oil
500 grams of pasta
30 asparagus stalks
½ package of Bottarga
100 grams of parmesan cheese, grated
Lemon zest from one lemon
3 table spoons of olive oil
Prepare the pasta according to the instructions on the package. Cut about 5 cm from the lower part of the asparagus. Cut the rest of the stems into sections about 2-3 cm long. Put all the pieces of asparagus into a pot of hot water for 10 minutes until ready. In the meantime prepare a bowl of ice water and transfer into it the asparagus in order to stop the cooking. Remove the wax off the Bottarga and slice into thin slices. Drain the pasta when it is ready and put it in the bowl. Pour the olive oil and mix. Add the rest of the ingredients with salt according to the taste.