Wash, wipe and blend the asparagus. In a large pot cook the whole garlic and remove once it is browned. Add the asparagus blended and let it cook for a few minutes. Meanwhile cook the linguine in a pot with salted water and drain it "al dente". Add the sauce in the pan, adding a drizzle of olive oil and some finely chopped mint. Serve placing the linguine nest with the help of a ladle, and placing over the fresh sea urchin. Match A dish with a strong taste where the taste is given by the asparagus, the great aroma of mint and the strong connotation of marine sea urchins. In combination with a Fiano Cilento wine. Fiano is nutty and textured with floral and honeyed notes, spice and tropical fruit flavors.
