Pappardelle with Asparagus and Salsicce

Peel the asparagus at the ends and remove any woody pieces. Cut asparagus into pieces about 3 cm and steam in vegetable stock for 5-8 minutes until tender. Lift out with a slotted spoon and reserve the stock. Set the asparagus tips aside and puree the remaining asparagus pieces. Chop the leeks and sauté in the browned butter. Remove the skin from the salsicce, add them to the leeks cut into smaller pieces and also sauté lightly. After a few minutes, add the asparagus puree, pour in the asparagus stock, add salt and simmer on low heat for another 10 minutes or so. In the meantime, cook the pappardelle in salted water until al dente. Strain, add to the asparagus sauce with the asparagus tips set aside and mix everything well.

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