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🍝 Pasta with Green and White Asparagus

536 kcal · 30 min · 4 servings

Ingredients

• 400 g Band Noodles (Tagliolini)
• Salt
• 250 g green asparagus
• 250 g white asparagus
• 80 g grated Parmesan
• 2 tbsp Butter
• 1 tbsp Lemon juice
• 75 ml Vegetable broth
• Pepper (from the mill)
• 2 tbsp freshly chopped parsley
• 2 tbsp Crème fraîche

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Add the ribbon pasta to the boiling water.
3. 3. Cook the pasta for the time specified on the package until al dente.
4. 4. Wash the asparagus thoroughly.
5. 5. Trim about 1 centimeter from the bottom ends of both types of asparagus.
6. 6. Peel the white asparagus completely.
7. 7. Peel the green asparagus thinly, if necessary.
8. 8. Slice or shave both types of asparagus into long, thin slices.
9. 9. Heat the butter in a large non-stick pan.
10. 10. Add the asparagus to the pan and sauté briefly.
11. 11. Deglaze the asparagus with the lemon juice.
12. 12. Pour in the vegetable broth.
13. 13. Season the mixture with salt and pepper.
14. 14. Cover the pan.
15. 15. Simmer the asparagus for about 5 minutes on low heat.
16. 16. Stir the crème fraîche into the asparagus mixture.
17. 17. Drain the pasta.
18. 18. Add the drained pasta to the pan.
19. 19. Finely chop the parsley.
20. 20. Fold in the parsley.
21. 21. Heat everything together until warm.
22. 22. Taste the pasta and adjust seasoning with salt and pepper.
23. 23. Portion the pasta onto plates.
24. 24. Sprinkle the finished dishes with grated Parmesan.
25. 25. Serve the pasta immediately.

Nutrition per serving

• kcal: 536
• Protein: 22 g · Fett/Fat: 16 g · Carbs: 74 g