Ingredients for 4 people

• 350 g fresh pasta or 320 g dry pasta
• Blanched asparagus tips set aside

For the asparagus cream

• 400 g asparagus
• 1/2 litre vegetable stock
• 1 white onion
• 1 small potato
• extra-virgin olive oil
• fresh basil
• salt and pepper to taste

For the egg yolk:

• oil for frying
• 4 egg yolks
• bread crumbs

Preparation methodology

Pre-boil the long pasta for a few minutes. You can choose the type of pasta you prefer. We chose fresh “pasta alla chitarra”. Consequently, we have not pre-boiled the pasta.

But if you choose durum wheat or long wholemeal pasta, we suggest you pre-boil it to make it pliable and easier to put on Ghisanativa.
If you pre-boil it, keep the cooking water and add it to the pasta when it cooks in Ghisanativa together with a little oil.

Start Ghisanativa adding a drizzle of oil and then add the pasta adding the water with which you have pre-boiled the pasta or hot water.

Cooking the pasta with the “risotto-style” pasta technique will create a wonderful cream naturally, thanks to the starches.
When the pasta is very ‘al dente’ (firm), add the asparagus cream and, if necessary, add salt and pepper to taste.
All that’s left to do is to serve and decorate with the asparagus tips, blanched in salted water, passed in water and ice, and then season with a drizzle of oil, salt, and pepper.

And, finish the dish with the fried yolk.

Preparation of the asparagus cream:

Cut the asparagus tips to a length of about three centimetres and keep them aside.
Clean the asparagus and cut the stalks into small pieces.
Heat two tablespoons of oil in a pan and season the finely chopped onion.
Dice the potato and add it to the now transparent onion. Then add the asparagus stalks. Stir and cook for five minutes.
Pour the hot vegetable sauce into the pot, bring to the boil for 15 minutes.
Drain, add the basil, and blend. Pour the cream into a saucepan.
Bring to the boil, cook for 5 minutes more, stirring constantly, then season with salt and pepper. Remove from the heat and use for the pasta.

Preparation of the fried yolk:
Place the breadcrumbs on the bottom of a bowl and make space for the yolk. Gently lay the egg yolk in the breadcrumbs, cover it up with the breadcrumbs and leave it to rest in the fridge for at least 12 hours.
Fry in seed oil at 175°C until golden brown.