Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pasta with Asparagus & Artichokes: A Spring Symphony on the Plate
A fresh, vibrant pasta dish celebrating the best of spring – tender asparagus, delicate artichokes and simple Mediterranean flavours.
🛒 Ingredients
- ✓ 320 g pasta of your choice
- ✓ 12 asparagus spears
- ✓ 4 artichokes
- ✓ 1 glass of dry white wine
- ✓ ½ white onion
- ✓ Fresh chilli
- ✓ Grated Sicilian pecorino
- ✓ Extra-virgin olive oil
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
This pasta with asparagus and artichokes is an ode to spring — fresh, bright and full of delicate Mediterranean charm.
A classic from the Sicilian kitchen, it brings together the gentle sweetness of seasonal asparagus and the earthy richness of artichokes. The vegetables simmer just long enough to soften, melding with good olive oil, a little onion and a whisper of chilli. What emerges is a dish that tastes of sunshine, simplicity and the quiet beauty of seasonal cooking.
Whether enjoyed outdoors on a warm afternoon or served as a light evening supper, this recipe captures exactly what makes Mediterranean food so beloved: honest flavours and ingredients allowed to shine.
👨🍳 Preparation
- 1
Trim the asparagus, removing the woody ends, and slice the stalks into small pieces.
- 2
Prepare the artichokes by discarding the tough outer leaves, then slicing the hearts into thin wedges. Place them in acidulated water with lemon juice to prevent discolouration.
- 3
In a frying pan, gently sauté the onion and chilli in olive oil. Add the artichokes and allow them to brown lightly.
- 4
Blanch the asparagus briefly, then add them to the pan with the artichokes. Pour in the white wine and let the alcohol evaporate.
- 5
Cook the pasta in well-salted water, drain when al dente and reserve a little cooking water.
- 6
Add the pasta to the vegetables, stirring in a splash of the cooking water to help everything come together. Season with salt and pepper.
- 7
Serve topped with plenty of grated pecorino and a drizzle of extra-virgin olive oil.
💡 Tips and Variations
For a richer take, sprinkle crispy pancetta over the top, or add toasted almonds for a nutty Sicilian touch.
If you prefer a stronger flavour, choose a well-aged pecorino.
📦 Storage
- • Store in the fridge for up to 2 days.
- • The dish can be frozen for up to a month.
- • Reheat in the oven at 160°C for about 10 minutes before serving.
🍷 Pairing
Although traditionally paired with a white wine, this dish also stands up beautifully to a glass of Eloro Rosso. Its characterful Sicilian depth adds contrast to the bright, vegetal notes of the pasta.
Thank you for exploring this fresh and colourful spring recipe. May this pasta with asparagus and artichokes bring a burst of seasonal joy to your table!
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