Wild Fennel & Asparagus Spaghetti
Fresh asparagus and aromatic wild fennel meet al dente spaghetti, finished with a touch of extra virgin olive oil for a bright, seasonal pasta.
Step 1
Warm the olive oil in a wide pan over medium heat. Add the smashed garlic clove and fry until it turns lightly golden and fragrant. Let the oil absorb the aroma, then remove and discard the garlic.
Step 2
Add the asparagus and wild fennel to the pan. Sauté for about 3 minutes, stirring often, until the asparagus becomes vivid green and slightly tender.
Step 3
Boil the spaghetti in generously salted water until al dente. Reserve a ladle of pasta water, then drain.
Step 4
Add the drained spaghetti to the pan with the vegetables. Sprinkle in the lemon zest and Parmesan. Add a splash of reserved pasta water and toss everything gently over low heat to create a silky sauce. Adjust seasoning with salt if needed.
Step 5
Spoon salmon eggs over the pasta - their salty burst sharpens flavors and adds a delicate sea note.
