Welcome Asparagus! Pappardelle with shrimp and asparagus

It's spring time, nature is reawakening and flowering is all over. Asparagus is stretching out after the long winter revealing its shoot or "turione", the edible part of the plant. There are many different types of asparagus, as the plant is native to most of Europe, northern Africa and western Asia. The most common are green, white or wild asparagus. In my area in the North of Italy, Friuli Venezia Giulia, the white type is very typical, being included in the list of  traditional food farming products of the region. The taste of the white asparagus is very delicate, aromatic and lightly sweet,  and it is suitable to several preparations, such as risotto, cream soup, crepes filling, or simply paired with eggs and a abundant handful of Parmigiano Reggiano cheese. Asparagus in not just a delicious dish, it is also good for health. The botanical name of the plant, Asparagus officinalis L., underlines  its  beneficial and therapeutic features: it is an excellent source of fiber, folic acid, vitamins B and C, and mineral salts.  It has  important purifying  and diuretic effects, contributing to eliminate toxins and excess fluids from the body.   The "cleansing and healing" power of asparagus has been known for centuries, being already described by the Roman physician and philosopher Galen in the second century AD. To match its aromatic and green aromas the ideal wine is a fresh, smooth Sauvignon from Collio or Colli Orientali del Friuli Doc areas. I enjoyed my first asparagus of the season in this Pappardelle recipe (a type of pasta, wider than fettuccine), together with shrimp. Here the recipe. 

Pappardelle with shrimp and asparagus

(makes 6 servings)

400 g asparagus

300 g pappardelle

60 ml white wine

30 g butter

200 g shelled shrimp

1 chopped onion

150 ml cream

salt

pepper 

Clean asparagus and boil them, leaving the ends out of the water. Do not boil them excessively, as they have to maintain a certain consistency. Melt the butter in a pan and wilt onion, add shrimp, sprinkle with white wine and let evaporate. Cut asparagus into pieces, leaving aside the ends. Pan-fry the asparagus pieces with the shrimp, add cream and cook for a moment. Salt and pepper as desired. Drain the pappardelle and leave aside some cooking water. Add pappardelle to the prepared sauce, pan-fry briefly, adding if necessary, the  cooking water.  Add the asparagus ends and serve.