Spaghetti alla chitarra and cream of asparagus and caviar


For the cream of asparagus:

  • Asparagus gr 500
  • Almonds gr 40
  • Spaghetti alla chitarra with egg gr 350
  • Whitefish caviar or salmon gr 8 pp
  • Garlic to taste
  • Olive oil to taste
  • Salt to taste
  • Pepper to taste


Clean the asparagus.

Separately, make a minced garlic.

Brown the mince add the asparagus cut into rounds, adjust salt and pepper, add water if necessary and let it cook.

Then blend everything, putting in the almonds, half a clove of blanched garlic and drizzle evo oil.

Then prepare the pasta, let it rest, roll it out and cut spaghetti.

Cook the pasta toss it with the asparagus cream and compose the dish by making a nest of spaghetti finish the dish with the caviar.

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