Fettuccine with asparagus and caviar
3 servings
20 minutes
Fettuccine with asparagus and caviar is an exquisite dish of Italian cuisine that combines the freshness of vegetables, the tenderness of cheese, and the luxury of caviar. Legend has it that Italian chefs began adding asparagus to pasta for its crunchy texture and spring aroma, while red caviar became a symbol of culinary elegance. The fettuccine is enveloped in a creamy sauce with melted mozzarella cheese, creating a harmony of softness and richness. The slight bitterness of asparagus is balanced by delicate butter and the subtle aroma of black pepper. Caviar adds elegance to the dish with a salty depth and pleasant textural contrast. Served with sun-dried tomatoes, this dish becomes a true gastronomic delight, perfect for a festive dinner or romantic evening.
1
Clean the asparagus, remove the tough ends, cut into small segments, and steam until slightly crunchy (if you don't have a steamer, you can use a metal strainer or a rack placed over a pot with boiling water at the bottom).
- Fresh asparagus: 350 g
2
Melt the butter in a small saucepan, add the asparagus and heat. Season with salt to taste. Set aside.
- Butter: 4 tablespoons
- Fresh asparagus: 350 g
- Salt: to taste
3
Meanwhile, boil the pasta in salted water until al dente (2 minutes for fresh or 5-7 minutes for dry). Drain the water.
- Fettuccine pasta: 250 g
- Salt: to taste
4
Chop the mozzarella finely and add it to the oil with asparagus. Mix the pasta with the sauce. Serve, garnished with a spoon of caviar and tomatoes on each portion.
- Mozzarella cheese: 150 g
- Butter: 4 tablespoons
- Fresh asparagus: 350 g
- Red caviar: 2 tablespoons
- Sun-dried tomatoes in oil: 2 pieces