Ingredients for 4 people:
- 140 g. of toasted large Sardinian fregola
- 200 g. of asparagus
- half onion
- 1 clove of garlic
- a glass of white wine
- 600 g. of water or broth
- extra virgin olive oil
- salt
Preparation:
To prepare this tasty dish, start by washing and peeling the asparagus. Cut the soft part into slices and set aside the tips that you will need later. Finely slice the onion and garlic and set aside.
In a large pan with a lid, put three tablespoons of extra virgin olive oil and sauté the onion. After a few minutes, add the garlic and deglaze with the white wine, being careful not to let it burn.
Once the wine has evaporated, add the slices of asparagus and brown them over high heat for about three minutes. Subsequently, blend again with the white wine and lower the flame. Add the salt and cover with a lid until the asparagus has softened.
Add the asparagus tips and continue cooking for about four minutes. Subsequently, add 600 grams of already hot broth or salted water and bring everything back to the boil.
At this point, pour the fregola into the pan and cook until al dente. If necessary, add a little hot water to prevent it from being too dry. Stir frequently with a wooden spoon to prevent the fregola from sticking to the bottom.
Finally, serve the dish hot and garnish with the asparagus tips added at the end of cooking. Thanks to their delicacy, asparagus will give the dish a unique and irresistible flavour.
To fully savor the taste of the sea, I suggest serving it together with a fresh and fragrant white wine, such as a Vermentino from Sardinia with fruity and aromatic hints, or with a Chardonnay with an aromatic and lively bouquet, produced in Veneto.
Enjoy your meal!
