Creamy Orange-White Wine Sauce with Arugula and Pan-Seared Asparagus over Tortiglioni
Spring isn’t just a change in weather—it’s a transformation of the senses. It’s the season when nature awakens, bringing vibrant colors, fresh flavors, and delicate aromas that we’ve missed all winter. And no vegetable captures the essence of spring better than asparagus. Crisp and full of life, its grassy, nutty, and slightly sweet notes harmonize perfectly with the bright citrus freshness of oranges and the depth of white wine.