Lupetta Fusilli Bucati with Asparagus


Serves 4


2 tablespoons Lupetta Extra-virgin olive oil

One red onion sliced

2 tablespoons asparagus cream

600ml double cream

1 tablespoon fresh chopped parsley

One small bunch asparagus tips blanched

One veg stock cube

Seasoning to taste

Parmesan to garnish



Heat the all in a pan, add the onion and cook for 5 to 6 minutes. Add the cream, stock, asparagus cream and bring to the boil. Simmer for 2 to 3 minutes and season to taste.



Place asparagus sauce over the pasta and garnish with the fresh asparagus parsley and parmesan cheese.