Occhi di Lupo with asparagus

Product combined with the recipe

occhi di lupo Scatola 16 cf

Ingredients for 4 people

  • 500 grams of Occhi di lupo Leonessa
  • 300 grams of asparagus
  • 100 grams of ham cut into cubes
  • 200 grams of Taleggio cheese
  • ½ cup of fresh milk
  • grated parmesan cheese
  • 4 tablespoons of extra virgin olive oil
  • ½ minced onion


Clean the asparagus and boil them in salted water for about 10 min., drain and keep the water. Mince the stems of the asparagus keeping aside the tips (about 3 cm.) for the final decoration. In a saucepan brown the onion in oil then add asparagus and ham and cook for about 4 min. Add the Taleggio cut into pieces, milk and let it spin. Boil the pasta in the asparagus water then drain and add to sauce and keep cooking at low heat with the addition of parmesan cheese. Serve dishes decorated with asparagus tips.

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