Pipe rigate with asparagus, carrots and celery

Remove the tough part from the asparagus, once rinsed chop them into bits. Peel the carrots, rinse them and chop them into strips and blanch them for 3-4 minutes in boiling water. Clean the celery, rinse it and chop it into strips then blanch it in boiling water.Chop the onion finely and fry it until soft in a pan over a medium heat with a dash of oil and a knob of butter. Add the carrots, the celery, the asparagus, a pinch of salt and pepper, cover the pan and simmer for 7-8 minutes. In the meanwhile cook the pasta in a large with plenty of boiling water, drain it al dente and mix it with the vegetable sauce. Serve immediately.