Trenette con orata asparagi e pinoli

TRENETTE WITH SEA BREAMS AND WILD ASPARAGUS

350 gr of sea breams fillet
200 gr of Wild asparagus
50 gr Pine nuts
2 cloves of peeled garlic
Extra virgin olive oil
Chili
160 gr of Trenette

Finely chop your wild asparagus stalks into tiny discs, keeping the tips whole.

In a large, non-stick frying pan, add the olive oil, garlic and chili and fry until lightly colored. Then, add the asparagus and cover with the lid.

Chop the fillets of sea bream with a knife.

Add salt, pepper and some boiling water to the asparagus and stir it well. When the wild asparagus are soft, add the pine nuts and sea bream.

Meanwhile, cook the trenette in plenty of boiling salted water according to the packet instruction and drain “al dente”. Reserving a little of the cooking water

Add the drained trenette in the pan of asparagine and toss well adding a couple of spoons of boiling water to loosen the mixture and make it creamy and shiny.

Serve with some fresh parsley!