The recipe was taken from this book:
Here's the original recipe:
For 4 People
300gr Orecchiette (ear-shaped Pasta from Apulia)
1 kg Asparagus
200gr canned tomato (already pureed)
70 gr fresh salsiccia
1 piece of onion
50 gr Butter
2 Tablespoons olive-oil
grated parmesan-cheese
salt
Scrape the stems of the asparagus, and cook in salted water. When done, cut the tender parts into small pieces. Lightly brown the cut onion and salsiccia in olive-oil, add the tomato-puree and salt and let simmer for 20 min. In the meantime bring to the boil salted water and cook the pasta according to package-details. In another pan melt the butter and add the asparagus-pieces, then add the tomato-sauce. Stir gently and let simmer for a few minutes. Drain pasta and mix with sauce, top with parmesan-cheese.
Her are tow pics of the result, one still in the pan and one on my plate.
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