Gallo multi-grain plumas
Cook the pasta in abundant boiling water with a pinch of salt.
Preheat oven to 180ºC.
Peel the sweet potato and cut into medium dice. Roast in the oven with oil, salt and pepper until tender.
Roast the mushrooms once the sweet potato has been removed from the oven.
In a pan, brown the asparagus with butter and a little bit of oil, season to taste.
In a bowl, dress the pasta with extra virgin olive oil.
Add the roasted vegetables and the asparagus tips.
Decorate with fresh leaves.