Asparagus with Taleggio and Avocado Pasta

More asparagus! I have a general preference for green asparagus than white. I enjoy the flavor more and not having to peel them is a bonus. Also it is green asparagus season so why not.


I wasn’t quite sure where I was going with buying asparagus and taleggio cheese on the Saturday market but that is how most of my meal planning develops.

Taleggio is an Italian semi-soft cheese made from cows milk. It has a stinkier smell than the fairly mild flavor. It also melts nicely which worked well for my pasta dish.

Aside from the pasta and simply steaming the asparagus I used half an avocado (finely smashed), 50 grams of taleggio and a drizzle of olive oil to give a more creaminess to the whole thing. A bit of salt and pepper and quite a bit of stirring to melt the taleggio, dinner was served!

3 thoughts on “Asparagus with Taleggio and Avocado Pasta

  1. YUM! Here in Mexico City and longing for something like this! Wish I had access to a kitchen now, I’d make some! Maybe next week when I get to Guadalajara and of not, I will surely try this when I get back home!

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