🍝 Spaghetti with wild asparagus and lemon cream

Name: Spaghetti with wild asparagus and lemon cream
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g spelt whole wheat spaghetti; salt; 250 g wild asparagus (alternatively: green asparagus); 2 tbsp olive oil; pepper; 100 g sour cream (10% fat); 75 g Greek yogurt; 1 large organic lemon; 0.5 tsp honey

455 kcal · 30 min · 4 servings

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Ingredients

400 g spelt whole wheat spaghetti
salt
250 g wild asparagus (alternatively: green asparagus)
2 tbsp olive oil
pepper
100 g sour cream (10% fat)
75 g Greek yogurt
1 large organic lemon
0.5 tsp honey

Instructions

1. Cook the pasta in plenty of salted boiling water until al dente. Follow the instructions on the package.
2. Wash the asparagus and remove the woody ends. Heat olive oil in a pan. Fry the asparagus in it for 3 to 4 minutes over medium heat. Season with salt and pepper afterwards.
3. Mix sour cream and yogurt in a bowl. Rinse the lemon with hot water and dry it. Grate the peel into fine zest and squeeze out the juice. Stir the juice into the cream mixture. Season the sauce with salt, pepper, and honey.
4. Drain the pasta in a colander and let it drip dry well. Divide the pasta onto small plates. Distribute the asparagus and lemon sauce over it. Garnish the dish with the lemon zest.

Nutrition per serving

kcal: 455
Protein: 16 g · Fett/Fat: 14 g · Carbs: 65 g