Saffron fregula with wild asparagus

TRY THE RECIPE

INGREDIENTS FOR 4 PEOPLE:

• 400 grams of Sardinian fregula
• 1 bunch of Sardinian wild asparagus
• 2 tablespoons of grated Sardinian pecorino
• CASANOA organic extra virgin olive oil to taste
• Vegetable stock to taste
• Saffron stigmas from Campidano
• Salt to taste

METHOD:

Prepare the vegetable broth, wash the asparagus eliminating the hardest parts that you can add to the broth and set aside the tips and the tender parts in a bowl with water and ice, so that they keep their green color.
In a nonstick casserole toast the fregula without seasonings, then proceed with the cooking adding the ladles of hot stock.
Add the tender parts of the asparagus.
Add the saffron, which you have previously dissolved in a cup with a little broth, and the asparagus tips. Taste and add salt, when the dish is ready, add the Sardinian pecorino, and a drizzle of CASANOA organic extra virgin olive oil.

ENJOY YOUR MEAL!