International Cooking School Vacations: Penne Pasta with White Asparagus and Rocket Salad
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Penne Pasta with White Asparagus and Rocket Salad

April 2006

Congratulation to the Chefs Bérard for being rewarded a Michelin star! Try this delicious recipe for a wonderful spring meal, and learn more about Chef René and Jean-François Berard and their wonderful culinary Cooking Passport to Provence.


  • 500 grs. Penne Pasta
  • 8 tbsp of Olive oil
  • 16 tips of white asparagus
  • 1 liter of chick broth
  • 1 slice minced onion
  • 400 grs. kidney beans
  • 4 handfulls of rocket salade (winter cress or arugula), cleaned and stems removed
  • Juice of 1 lemon


  • Bring water to boil then cook the kidney beans for 5 minutes (they must remain firm). Cool them off under trickling cold water then peel them.
  • Cut the asparagus keeping approx. 5 cm. in lenth and roast them in olive oil.
  • Heat oil in a deep frying pan. Add the pasta and onion and cook over high heat and stir for 3 minutes.
  • Pour in the chicken broth and half the lemon juice, and continue cooking until the Penne pasta is “Al dente”.
  • Add the asparagus tips that are already cooked.
  • When the pasta has absorbed all the broth, add the other half of the lemon juice, the kidney beans and the rocket salad (the stalks having been removed).
  • Mix it all together and serve.