Pasta Al Forno Con Asparagi
|Penne pasta/Other short pasta||14 Ounce (400 Gram)|
|Asparagus||2 Pound (1 Kilogram)|
|Butter||4 Ounce (120 Gram / 1 Stick)|
|Chicken stock||1 Tablespoon (Adjust Quantity As Needed)|
|Black pepper||To Taste|
|Ricotta cheese/Similar curd cheese||10 Ounce (300 Gram)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Freshly grated parmesan cheese||4 Ounce (125 Gram)|
Wash the asparagus, remove any tough stalks and cut into short lengths.
Melt 40 g/1 1/2 oz (3 tbsp) butter in a pan and cook the asparagus over a low heat for about 20 minutes.
Every so often, add a little stock to keep moist.
When the asparagus is cooked, season to taste.
While the asparagus is cooking, process the ricotta cheese with the oil.
Cook the pasta for half the time stated on the packet.
Drain and immediately toss in the remaining butter and half the freshly grated cheese.
Butter a deep oven dish.
Make a thin layer of pasta, then one of asparagus, then one of pasta again and then one of ricotta.
Repeat, finishing with a layer of pasta.
Beat together the eggs and the remaining cheese and pour over the top.
Sprinkle with black pepper.
Bake in a medium oven, 180°C/350°F/Mark 4, for 20 minutes.