Pasty with asparagus
200 g of fresh egg pasta,
300 g fresh white asparagus,
200 g shelled fresh peas,
300 g sclopìt (Silene inflata),
½ litre of milk,
80 g of type 00 flour,
100 g of butter,
200 g of fresh cream,
salt,
nutmeg,
white pepper,
2 shallots,
5 tablespoons extra virgin olive oil,
200 g of grated cheese.
![](https://www.de-gusto.it/ricette/immagini/80/80/C/448d54a09c94b84b8ec4e1b9339a0ba3/1600206041_primi_.png)
A plant native to Asia, asparagus was already known as a spontaneous plant in the time of the Egyptians. Its season begins at the end of March and continues until May, June: to prepare them boiled, it is better to choose the big ones, while for mixed preparations, as in this recipe, the thinner ones are preferable.