500 gr. Bigoli pasta
300 gr. Baccalà alla vincentina (salted cod)
200 gr. Bassano white asparagus
A very simple dish to prepare. Cut the asparagus into 1 cm slices and cook in a little water with two cloves for about ten minutes. Season with salt and pepper. Heat the baccalà, prepared at least couple of days beforehand, and add the asparagus. Toss the Bigoli with the vegetables and the dish is ready.
Recipe submitted by:
Antica Trattoria Due Spade – Sandrigo