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