I’ve been absent for awhile. Not that I’ve stopped cooking or anything, I was just busy exploring the city of Milano. As spring is approaching, my hours of spending in front of the computer has obviously dropped a whole lot.
I no longer need to wrap myself in thick layers or rely on Marco to drive me to places. Milan is definitely growing on me. I love the size of this city. It's just right, not so big like New York or Tokyo and not too small like the village of Sai Bin Wai in Yuen Long or Castelfranco in Veneto.
How I spend my day usually depends on how nice the weather is. I cannot NOT go out and embrace the city on a sunny day especially on a Saturday. Since cooking holds a huge part of my everyday life, shopping for grocery is a ritual that can’t be overlooked. Every Saturday, Marco and I would go to the mercato (a fresh produce street market) by his office to get our veggies and cheese for the week, just like how most of the Milanese roll.
Serves: 1 person
Prep time: 10 minutes
Cooking time: 12-15 minutes
3-4 asparagus stalks, cut into small bits
1 small bowl fava beans
1 garlic clove, finely chopped
1 small bunch chopped fresh basil or mint
1/2 tsp chilli flakes
1 egg, whisked
1/4 cup grated Asiago
1/4 cup grated Parmesan
1/4 lemon zest and juice
extra-virgin olive oil
- Cook pasta in a pot of boiling salted water until 1 minute before it becomes al dente. Reserve a small cup of the pasta water for later.
- Preheat a saucepan with olive oil on medium heat. Cook the garlic and chilli flakes for 1 minute.
- Add asparagus, fava beans, and basil, cook for another 1-2 minutes. Season.
- Add a small ladle of the pasta water to speed up the cooking. Reduce the heat to medium-low with a lid on. Simmer the vegetables for about 5 minutes. Turn off the fire.
- Mix in the cooked pasta, grated cheese, egg, and another half-ladle of the pasta water. Stir well until the pasta sauce is creamy and smooth.
- Garnish with some fresh basil, grated parmesan, lemon zest + juice, and a drizzle of extra-virgin olive oil before serving. Enjoy!