Asparagus Tagliatelle

It was the summer of 1487.

Lucrezia Borgia was about to get married. For the third time.

You see, her dearest father,  Pope Alexander VI and mother (who happened to be one of his favorite mistresses), had decided that they would marry their daughter as many times as they could to advance their political standing. 

As soon as one husband didn’t quite give them as many political or financial benefits as they had hoped, they moved onto a new conquest for their daughter.

And they weren’t too subtle about it either. Her father ordered the execution of her first husband. And her brother was rumored to have personally “disposed” of her second husband. 

But as much as Lucrezia’s family used her hand for their political advancement, Lucrezia still found ways to assert her independence. Throughout the Italian court she was rumored to be a  femme fatale, having no fewer than three affairs throughout her marriages. She also had her own way of dealing with her rivals: it was rumored that she had a special hollow ring that she used frequently to poison the drinks of her foes. 

And most impressively, during her life she reigned as the Governor of Spoleto, a position usually held by cardinals.

But what does this have to do with pasta? 

Well for Lucrezia’s third marriage, chef Mastro Zefirano wanted to create an unforgettable banquet. Wanting to honor Lucrezia’s long, blond hair Zefirano cut lasagne into golden strips. The dish was a smashing success! And tagliatelle was born. :) 

This Tagliatelle dish uses asparagus, half of which is blended into the sauce, for a dish full of history and flavors of Italy.