To prepare the Stringozzi with asparagus, let's start by cleaning the asparagus, cut the final part, clean them with a potato peeler and slice them, leaving the tips intact. We steam for at least 10 minutes.

Pouring 4 tablespoons of D.O.P.Evo oil UMBRIA - Colli Amerini in a pan and add the Cinta Umbra bacon cut into strips and the finely chopped Canora onion.

Let it brown over medium heat for a few minutes.

Add the cooked asparagus, salt, pepper to the pan and let it brown for a few minutes with the lid ajar.

We boil the strillozzi in abundant salted water, drain and add to the pan.
If necessary, add a ladle of pasta cooking water.

Sauté the ragu in a pan for a few moments and finally add the pecorino del Subasio, a drizzle of extra virgin olive oil D.O.P. UMBRIA Colli Amerini and ground black pepper.