Spaghetti with asparagus, veal meatballs and mushrooms


  • 8 green asparagus
  • 400 g of ground veal
  • 400 g of spaghetti

  • 80g stale bread
  • 100 g of milk
  • 3 cloves of garlic, peeled and chopped

  • 6 basil leaves + a few for serving

  • 2 sliced ​​spring onions

  • 8 button mushrooms
  • 20 g flaked almonds
  • olive oil for cooking


  1. Two hours before preparation (or better, the day before), soak the bread in milk.

  2. Mix the bread soaked in milk, then mix it with the veal, 2 cloves of garlic, the finely chopped basil leaves and the spring onions. Form 12 balls and reserve them in the fridge.

  3. Peel the asparagus. Cut them into 1 cm pieces – except the tips, keep whole. Clean the mushrooms and cut them into strips.

  4. Heat 4 tbsp. tablespoons of olive oil in a large skillet. At the same time, bring a large pot of salted water to a boil.

  5. Put the mushrooms and almonds in the pan, brown them for 5 minutes over medium heat then add the last clove of garlic. Continue cooking for 1 min. Reserve on a plate.

  6. Immerse the spaghetti and asparagus in the pot of boiling water. Cook them for 8 minutes for an al dente texture.

  7. Pour 2 tbsp. tablespoon of oil in the pan. Add the meatballs and fry them for 10 minutes, turning them regularly. Keep them warm. Do not rinse the pan.

  8. Drain the spaghetti and asparagus. Transfer them to the pan with 1 ladle of cooking water. Add the mushrooms and almonds, salt, pepper and mix. Serve immediately, with the meatballs and a few basil leaves.

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