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Fusilli with Asparagus Cream Fusilli Alla Bassanese

Fusilli with Asparagus Cream "Fusilli Alla Bassanese is a volume 8-04 apr 2005 recipe made with Asparagus, Butter, Flour, Whole Milk, and Bouillon Cube Nutmeg. Ready in about 40 min, it serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 3 tbsp
• 1 tbsp
• 1 1/4 cup
• 1
• 2/3 cup
• 11 oz

Method (preview)

1. 1

   Trim the asparagus and peel the tough lower portion with a vegetable peeler.

2. 2

   Cut into chunks and cook until just tender in a pot of boiling water, remove with a slotted spoon, reserving the water.

3. 3

   Melt the butter in a pan, add the asparagus and cook 1 minute; add the flour and cook, stirring for 1 minutes.

4. 4

   Add the bouillon cube and a little freshly grated nutmeg; bring to a boil and cook, stirring often, for 5 minutes.

5. 5

   Puree the mixture in a food processor, return it to the pan, and whisk in the half-and-half.

6. 6

   Season with salt and keep the asparagus cream warm.

7. 7

   Meanwhile, bring the asparagus cooking water back to a boil.

8. 8

   Cook the fusilli with a little salt until al dente, drain.

9. 9

   Transfer to a bowl, top with asparagus cream, toss, and serve.

10. 10

    Contributed to the FareShare Gazette by Jennie 20 April 2005 www.fareshare.net

11. 11

    Nutr. Assoc.: 0 0 0 0 0 0 0 0 0