Spaghetti with Wild Asparagus and Liquorice

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Spaghetti with Wild Asparagus and Liquorice


  • 2 bunches of wild asparagus
  • 60g extra virgin olive oil
  • 350g spaghetti
  • 1 tender garlic clove
  • 2 red bell pepper slices
  • 4 eggs
  • 3 artichokes
  • 1 fennel bulb
  • 6g Amarelli liquorice powder
  • 1 lemon
  • 350g caciocavallo cheese (PDO)
  • 1 glass of milk
  • Salt to taste


  1. Clean, wash, and chop the vegetables (leave the artichokes in water with lemon juice). Prepare a vegetable broth with the outer leaves of the fennel, the artichoke scraps, and the woody parts of the asparagus.
  2. In a pan, sauté the olive oil, garlic, and thinly sliced ​​bell pepper, then add all the vegetables. Cook over low heat and covered. If necessary, add vegetable broth and salt.
  3. For the cheese sauce, heat the milk to 45°C, add the caciocavallo cheese cut into cubes, and dissolve everything with a whisk.
  4. Cook the pasta al dente in the vegetable broth without the vegetables and salt, and meanwhile, cook the eggs in water at 70°C (158°F) for poached eggs.
  5. Mix the pasta with the vegetables over the heat.
  6. Pour the caciocavallo cheese sauce into the bottom of the serving plates, place the spaghetti on top, and place the poached egg and liquorice powder on top.

_Chef Gaetano Alia

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