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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 10 MIN COOKING TIME: 30 MIN SERVINGS: 4 COST: MEDIUM
1 LB. FRESH ASPARAGUS, CLEANED
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EXTRA VERGINE OLIVE OIL
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SALT TO TASTE
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RIGATINO, ONE SLICE FOR EACH ASPARAGUS (YOU MAY SUBSTITUTE WITH BACON)
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RECIPE
PLACE THE ASPARAGUS IN A FRY PAN WITH OLIVE OIL AND SALT. COOK, COVERED, OVER MEDIUM TO LOW HEAT UNTILL THE ASPARAGUS ARE TENDER, ABOUT 20 MINUTED, TURNING THEM ONCE IN A WILE. IF YOU HAVE TO ADD VERY LITTLE WATER.
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TAKE THE ASPARAGUS OUT OF THE FRY PAN
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ROLL EACH ASPARAGUS IN A RIGATINO STRIP AND PLACE THEM ON THE GRILL, OVER MEDIUM HEAT. COOK TILL THE RIGATINO GETS CRUNCHY
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TURN THE ASPARAGUS AND COOK TILL THEY GET CRUNCHY ON THE OTHER SIDE
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SERVE HOT AS AN APPETIZER OR SIDE DISH WITH ITALIAN BREAD