|THE RECIPE OF THE MONTH|
|SPAGHETTI WITH CLAMS AND ASPARAGUS|
|By Eugenia Abbate www.labelleauberge.blogspot.com|
|INGREDIENTS 4 portions|
of salt for at least 4 hours.
Carefully wash asparagus, cut off the white lower part
of the vegetable and cut the green part into diagonal slices.
Leave out the top part. Stew the chopped green onion in 2 spoons of olive oil and one spoon of water.
Once its soft, add the asparagus that you have prepared earlier,
together with salt and stew it altogether for another 5 or 6 minutes.
If its necessary, add another spoon or two of boiling water.