Radiatori Garofalo with green asparagus

Pasta with asparagus is a typical dish of the Umbrian region, in central Italy, where there’s still a custom to forage wild asparagus in the forests and hills in springtime.

Preparation Time







  • 400 g Garofalo radiatori (n. 87)

  • 500 g green asparagus

  • 1 glass vegetable broth or 1 glass tomato sauce

  • 1-2 garlic cloves (according to taste)

  • tbsp chopped parsley

  • Extra virgin olive oil

  • Salt

Product used


  • 1

    - Wash the asparagus and discard the base. Set aside the tips and dice the stems. If you're using large green asparagus, peel the base of the before dicing.

  • 2

    - Fry the halved garlic clove over medium-low heat in a deep-based pan. Add the chopped asparagus stalks, season and leave to cook under a lid for 7-8 minutes.

  • 3

    - Take the lid off and remove the garlic, add the glass of vegetable stock (or tomato sauce, according to taste) and the asparagus tips and leave to cook for another 1-2 minutes.

  • 4

    - While the radiatori are being boiled for nine minutes in salted water, turn down the heat as low as possible for the contents of the pan to gradually reduce.

  • 5

    - Drain the radiatori and add to the pan with asparagus, sprinkling in some parmigiano reggiano.

  • 6

    - Add a tablespoon of chopped parsley, a drizzle of oil and, if necessary, some of the pasta water.

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