Neapolitan Fusilli with asparagus

Tempo 10'  


(for 4 people)
– 500 g of Neapolitan fusilli OroGiallo
– 200 g of asparagus
– 90 g of butter –
– 60 g of grated parmesan cheese
– 100 g of caciocavallo cheese
– 200 g of fresh little tomatoes
– Nutmeg – salt – oil


Clean the asparagus and leave the tender green parts , cut them in pieces not too little and boil them for 4 or 5 minutes in salted boiling water. Put on the fire a pan with abundant salted water and when it is boiling put the fusilli into the boiling water and let them cook firm. In a large pan put oil and butter, then let flavour the drained asparagus and add the fresh tomatoes , then lower the fire to the minimum. Strain the fusilli and put them immediately into the pan and add the grated parmesan and a pinch of nutmeg. Whip the fusilli and serve them with grated caciocavallo cheese.