Sfoglini Trumpets with Asparagus and Ramps

One of the first signs that spring has finally arrived is bright green asparagus start popping up in vegetable markets everywhere. We love the tender spears lightly sautéed with mild spring onions (also called Ramps) and tossed with our Organic Trumpets, which resemble little flowers.

INGREDIENTS

MAKES TWO SERVINGS

• 16 oz. Sfoglini Trumpets
• 8 oz. asparagus (one bunch), spears cut in half and stalks cut in 1/2 inch rounds
• 4 oz. Ramps/Spring onion (or use scallions if Ramps are not available)
• 4 tbsp. olive oil
• 1/2 tsp. chili flakes
• 1 tbsp. chopped parsley
• 6 tbsp. grated Parmesan cheese (plus more for finishing)
• Salt and fresh cracked pepper

DIRECTIONS

Heat 3 quarts of salted water in a large pot and bring to a boil. Add Sfoglini Trumpets and cook for 7-8 minutes.

While the pasta is cooking, sauté the Ramps and chili flakes in 2 tablespoons of olive oil over high heat. After about 30 seconds add the asparagus, salt (to taste) and 5 ounces of pasta water so the Ramps do not caramelize. Simmer for 1 more minute, making sure the asparagus remains firm.

Add the Sfoglini Trumpets, 2 tablespoons of olive oil, 6 tablespoons of cheese, parsley and turn off heat. Mix ingredients and serve with extra grated Parmesan cheese and salt and pepper to taste.