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🍝 Crispy Asparagus Fleckerl with Goat Cheese

544 kcal · 30 min · 4 servings

Ingredients

• 350 g wide ribbon noodles
• salt
• 500 g green asparagus
• 200 g broad beans
• 4 spring onions
• 4 tomatoes
• 3 tbsp olive oil
• 150 ml vegetable broth
• cayenne pepper
• 100 g young goat cheese (e.g. Picandou)

Instructions

1. 1. Break the noodles into coarse pieces.
2. 2. Cook the noodle pieces in salted water until al dente.
3. 3. Peel the bottom third of the green asparagus stalks.
4. 4. Blanch (cook briefly in boiling water) the peeled asparagus in salted water for 6 to 8 minutes until tender-crisp.
5. 5. Add the beans to the water during the last 3 to 4 minutes of the asparagus cooking time.
6. 6. Shock the vegetables immediately with cold water.
7. 7. Cut the asparagus stalks into 1 to 2 cm pieces.
8. 8. Peel the beans.
9. 9. Wash the spring onions and remove the tough ends.
10. 10. Cut the spring onions into 1 to 2 cm pieces.
11. 11. Scald the tomatoes with hot water.
12. 12. Shock the tomatoes with cold water.
13. 13. Peel the tomatoes.
14. 14. Quarter the tomatoes.
15. 15. Remove the core of the tomatoes.
16. 16. Press the pulp through a sieve to remove the seeds.
17. 17. Collect the pressed tomato juice.
18. 18. Heat oil in a pan.
19. 19. Sweat the spring onions in the hot oil for 1 to 2 minutes.
20. 20. Deglaze with the collected tomato juice.
21. 21. Pour in the broth.
22. 22. Let the liquid simmer for 1 to 2 minutes.
23. 23. Stir in the beans.
24. 24. Stir in the asparagus.
25. 25. Stir in the tomato pieces.
26. 26. Add the drained noodle pieces.
27. 27. Heat the mixture through thoroughly.
28. 28. Season with salt.
29. 29. Season with cayenne pepper.
30. 30. Distribute the noodles onto plates.
31. 31. Crumble the goat cheese over the top.
32. 32. Serve the dish.

Nutrition per serving

• kcal: 544
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 74 g