Sorghum linguine with asparagus, almonds, and marjoram

Method

Clean the asparagus by removing the tough end of the stem. Wash them thoroughly and blanch them for 4-5 minutes in lightly salted boiling water, until tender but still firm.

Drain them and immediately transfer them to iced water: this step will help them maintain their bright green color and perfect consistency.

Once cooled, cut the stems into spools.

Drizzle a drizzle of extra virgin olive oil in a large pan and add the asparagus spools. Cook for a few minutes over medium heat, then add a little chopped fresh marjoram. Meanwhile, cook the La Veronese® sorghum linguine in plenty of salted water. Drain al dente and transfer directly to the pan with the sauce.

Sauté everything for 1-2 minutes, adding a few tablespoons of the cooking water if necessary to better bind the pasta to the asparagus.

Garnish with flaked almonds and a few fresh marjoram leaves. Serve the linguine piping hot.