{"id":1197,"date":"2022-04-07T16:51:21","date_gmt":"2022-04-07T16:51:21","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\/"},"modified":"2022-04-07T16:51:21","modified_gmt":"2022-04-07T16:51:21","slug":"asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\/","title":{"rendered":"Asparagus and taleggio baked pasta, a delicate riot of flavors"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<h1 class=\"elementor-heading-title elementor-size-default\">Asparagus and taleggio baked pasta, a delicate riot of flavors<\/h1>\n<p><\/p>\n<div class=\"elementor-widget-container\">\n<p>If you are tired of the usual first courses, try ours <strong>vegetarian recipe of baked pasta made with asparagus and taleggio<\/strong>.  The delicate and particular flavor of asparagus goes well with the taste and softness of taleggio, a real triumph of goodness capable of making everyone agree, even lovers of the classic baked pasta with meat sauce.<\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>5 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Durum wheat semolina pasta: 500 g (half sleeves type)<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Taleggio DOP: 300 g (weight without rind)<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fresh asparagus: 500 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Bechamel: 1 l<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated Parmesan: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated bread: 20 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Butter: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Evo oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>30 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>20 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>50 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>315 Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n<section class=\"envireit-recipes-instructions\">\n<div class=\"envireit-recipe-instructions\">\n<h2>Preparation<\/h2>\n<div class=\"step step-1\"><span class=\"stepcount\">1<\/span><\/p>\n<p>Cut the taleggio cheese into cubes, removing the crust, then wash the asparagus &#8230;<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-2\"><span class=\"stepcount\">2<\/span><\/p>\n<p>and, with a potato peeler, remove the hardest part of the stems.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350280_80_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350280_80_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-3\"><span class=\"stepcount\">3<\/span><\/p>\n<p>Cook them in a pressure cooker for 10 &#8216;from the whistle &#8230;<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_631_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_631_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-4\"><span class=\"stepcount\">4<\/span><\/p>\n<p>then cut them into small pieces keeping some intact tips for the final garnish.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_725_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_725_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-5\"><span class=\"stepcount\">5<\/span><\/p>\n<p>In the meantime, take a large profile, butter the bottom and sprinkle it with a couple of spoons of b\u00e9chamel.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_853_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_853_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n <\/picture><\/div>\n<div class=\"step step-6\"><span class=\"stepcount\">6<\/span><\/p>\n<p>Boil the water for the pasta, add salt and cook the pasta for half the time indicated on the package (remember that it will continue to cook in the oven).<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_4_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_4_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-7\"><span class=\"stepcount\">7<\/span><\/p>\n<p>Once the pasta has been drained (take care to keep about 100 ml of cooking water) pour it into a bowl, add a drizzle of oil and mix, then add half of the prepared bechamel, the taleggio, the chopped asparagus and mix again by adding the cooking water set aside.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_397_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_397_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-8\"><span class=\"stepcount\">8<\/span><\/p>\n<p>Put the seasoned pasta in the pan.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_73_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_73_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-9\"><span class=\"stepcount\">9<\/span><\/p>\n<p>Complete with the remaining b\u00e9chamel, the grated Parmesan, a sprinkling of breadcrumbs and flakes of butter.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_479_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_479_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<div class=\"step step-10\"><span class=\"stepcount\">10<\/span><\/p>\n<p>Bake at 200 \u00b0 (ventilated) for about 15 &#8216;\/ 20&#8217;.  To form the classic crust finish with a couple of grills.  Then remove from the oven, garnish with the asparagus tips and bring to the table.<\/p>\n<picture class=\"image-step\">\n<noscript><img decoding=\"async\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_351_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\"><\/noscript><img decoding=\"async\" class=\"lazyload\" src=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_351_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" alt=\"\">\n<\/picture><\/div>\n<\/div>\n<\/section>\n<h2>Curiosity<\/h2>\n<p><strong>Baked pasta is truly a classic of Italian cuisine<\/strong> and everyone likes it.  There are infinite variations of this first course, what we would like to recommend is<strong> be careful when cooking the pasta for the first time<\/strong> (not overcooking!) and the choice of format.  In fact, prefer good quality durum wheat semolina pasta (even wholemeal) and preferably striped.<\/p>\n<\/p><\/div>\n<p><\/p>\n<section class=\"envireit-recipes-data\">\n<div class=\"ingredients\">\n<h3><i class=\"fas fa-list-ul\"><\/i>  Ingredients for <i>5 people<\/i><\/h3>\n<ul class=\"envireit-recipe-yelds\">\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Durum wheat semolina pasta: 500 g (half sleeves type)<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Taleggio DOP: 300 g (weight without rind)<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Fresh asparagus: 500 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Bechamel: 1 l<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated Parmesan: 40 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Grated bread: 20 g<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Butter: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Evo oil: to taste<\/li>\n<li class=\"ingredient\"><i class=\"far fa-square\" aria-hidden=\"true\"><\/i>  Salt to taste<\/li>\n<\/ul>\n<\/div>\n<div class=\"envireit-recipe-fields\">\n<ul>\n<li class=\"preptime\"><i class=\"fas fa-utensils\"><\/i>  Preparation: <i>30 minutes<\/i><\/li>\n<li class=\"cooktime\"><i class=\"fas fa-fire\"><\/i>  Cooking: <i>20 minutes<\/i><\/li>\n<li class=\"totaltime\"><i class=\"fas fa-clock\"><\/i>  Total: <i>50 minutes<\/i><\/li>\n<li class=\"calories\"><i class=\"fas fa-heartbeat\"><\/i>  Calories: <i>315 Kcal \/ portion<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"<p>Asparagus and taleggio baked pasta, a delicate riot of flavors If you are tired of the usual first courses, try ours vegetarian recipe of baked pasta made with asparagus and taleggio. The delicate and particular flavor of asparagus goes well with the taste and softness of taleggio, a real triumph of goodness capable of making [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1198,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[118],"tags":[124,109,108,91,90],"class_list":["post-1197","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","tag-baked","tag-first-courses","tag-italian-first-courses","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Asparagus and taleggio baked pasta, a delicate riot of flavors - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Asparagus and taleggio baked pasta, a delicate riot of flavors - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Asparagus and taleggio baked pasta, a delicate riot of flavors If you are tired of the usual first courses, try ours vegetarian recipe of baked pasta made with asparagus and taleggio. The delicate and particular flavor of asparagus goes well with the taste and softness of taleggio, a real triumph of goodness capable of making [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/first-courses\/baked\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\/\" \/>\n<meta property=\"og:site_name\" content=\"Sbenny\u2019s Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/sbennymods\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-04-07T16:51:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/forum.sbenny.com\/blog\/wp-content\/uploads\/2022\/04\/1649350281_351_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"640\" \/>\n\t<meta property=\"og:image:height\" content=\"480\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Philip Owell\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Philip Owell\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\\\/\"},\"author\":{\"name\":\"Philip Owell\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#\\\/schema\\\/person\\\/a77e10c2915dc8fe75aab9f446e1f0dc\"},\"headline\":\"Asparagus and taleggio baked pasta, a delicate riot of flavors\",\"datePublished\":\"2022-04-07T16:51:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\\\/\"},\"wordCount\":440,\"publisher\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/wp-content\\\/uploads\\\/2022\\\/04\\\/1649350281_351_Asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors.jpg\",\"keywords\":[\"baked\",\"first courses\",\"italian first courses\",\"italian kitchen\",\"recipes\"],\"articleSection\":[\"Baked\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\\\/\",\"url\":\"https:\\\/\\\/forum.sbenny.com\\\/blog\\\/food-and-recipes\\\/recipes\\\/first-courses\\\/baked\\\/asparagus-and-taleggio-baked-pasta-a-delicate-riot-of-flavors\\\/\",\"name\":\"Asparagus and taleggio baked pasta, a delicate riot of flavors - 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