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🍝 Pasta with Asparagus and Smoked Beef

473 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the asparagus thoroughly.
  2. 2. Peel the lower part of the stalks.
  3. 3. Cut off the hard, woody ends.
  4. 4. Halve the asparagus stalks lengthwise.
  5. 5. Cut the stalks diagonally into pieces about 4 cm long.
  6. 6. Place the asparagus pieces in a pot.
  7. 7. Pour in enough water to cover the asparagus.
  8. 8. Add one teaspoon of honey.
  9. 9. Season with a generous pinch of salt.
  10. 10. Bring the water to a boil.
  11. 11. Cook the asparagus in the open pot for 2 to 3 minutes until tender-crisp.
  12. 12. Lift the asparagus out of the water with a slotted spoon.
  13. 13. Rinse the asparagus briefly under cold water.
  14. 14. Let the asparagus drain.
  15. 15. Measure out 400 milliliters of the asparagus cooking water.
  16. 16. Wash the lemon under hot water.
  17. 17. Dry the lemon.
  18. 18. Grate the fine zest of the lemon thinly.
  19. 19. Halve the lemon.
  20. 20. Squeeze the juice from one half of the lemon.
  21. 21. Cut the Bündner Fleisch (smoked beef) into strips.
  22. 22. Cook the ribbon pasta in plenty of boiling salted water according to package instructions until tender-crisp.
  23. 23. Heat the butter in a pot.
  24. 24. Stir in the flour with a whisk.
  25. 25. Let the flour mixture sweat briefly.
  26. 26. Gradually pour in 300 milliliters of the measured asparagus broth while stirring.
  27. 27. Bring the sauce to a boil.
  28. 28. Simmer the sauce over low heat for 5 minutes.
  29. 29. Wash the chervil.
  30. 30. Shake the chervil dry.
  31. 31. Pluck the leaves from the chervil stems.
  32. 32. Set the chervil leaves aside.
  33. 33. Stir the cream cheese into the flour mixture.
  34. 34. Stir in the grated lemon zest.
  35. 35. Add a little more asparagus broth if the sauce is too thick.
  36. 36. Season the sauce with salt and pepper.
  37. 37. Grate some fresh nutmeg into it.
  38. 38. Add 1 to 2 tablespoons of lemon juice.
  39. 39. Adjust the seasoning with it.
  40. 40. Stir everything well.
  41. 41. Add the asparagus to the sauce.
  42. 42. Heat the asparagus in the sauce.
  43. 43. Drain the pasta in a colander.
  44. 44. Let the pasta drain.
  45. 45. Toss the pasta into the sauce.
  46. 46. Taste the dish again.
  47. 47. Fold in the smoked beef strips gently.
  48. 48. Sprinkle the dish with the chervil leaves.
  49. 49. Serve the dish.

Nutrition per serving