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

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