Separate the leaves from the thick base (stem) of the wild asparagus, and halve the thicker stems lengthwise.
Heat olive oil in a pan, sauté sliced garlic gently to extract its aroma, then remove and discard the garlic.
Add the wild asparagus stems and a pinch of salt to the garlic-infused oil, and lightly sauté.
Transfer the sautéed asparagus stems, boiled peas (reserve a small amount for garnish), generous extra virgin olive oil, and wild asparagus broth into a blender. Blend until smooth to create the sauce.
Pour the blended green sauce into a pan and bring it to a boil to neutralize any natural toxins present in raw asparagus.
Adjust the consistency by adding a bit more wild asparagus broth if needed.
Blanch the pappardelle pasta and reserved asparagus leaves in boiling water for about 10 seconds.
Add the blanched pasta and asparagus leaves to the sauce pan, then stir in the salted butter.
Maintain the sauce temperature around 90 degrees Celsius, stirring continuously so that starch from the pasta emulsifies with the oil and butter, allowing the sauce to coat the noodles evenly.
Serve in a bowl and grate Parmigiano Reggiano cheese over the top to finish.
Sauté the asparagus stems in garlic-infused oil, then blend with boiled peas, olive oil, and broth until smooth.
Boil the green sauce to eliminate raw asparagus toxins, then add the blanched pappardelle and asparagus leaves.
Stir in butter and reduce the sauce until it fully coats the pasta, then finish with grated cheese.
Cooking tips 💡
Remove the garlic after extracting its aroma to preserve the fresh color and natural fragrance of the peas and asparagus.
The natural sweetness of peas complements the strong bitterness of wild asparagus, balancing the overall flavor and enhancing the sauce’s body.
When tossing the pasta, keep the heat high to ensure sufficient emulsification between starch, oil, and butter, which helps the sauce adhere smoothly to the noodles.
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