Pasta with asparagus and minced meat

Ingredients for 3 servings:

• 300g rigatoni
• 400 g minced beef
• 1 kg asparagus, white
• 1 small onion(s), red
• 1 bell pepper(s), red
• 2 spring onions
• ½ cup crème fraîche or cream or sour cream
• 70 g tomato paste
• some olive oil
• some salt and pepper
• 2 tsp, leveled vegetable broth or beef broth
• ½ bunch parsley
• e.g. Parmesan
• basil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

simply

Peel the asparagus, trim off the bottom end, and cut the stalks into approximately 3 cm pieces. Heat olive oil in a large pan and sauté the asparagus. Transfer the asparagus to a small saucepan, then deglaze with 250 ml of stock and simmer until the asparagus is tender. Meanwhile, fry the finely diced onions and minced meat in the pan until the mince is crumbly and brown. In the meantime, add the finely chopped bell pepper and spring onions and fry briefly. Then add the tomato paste and sweat briefly, then add the crème fraîche or cream or sour cream and the chopped parsley or other herbs of your choice. Season with salt and pepper. Finally, stir the asparagus pieces and vegetable stock into the minced meat. Set aside. Cook the pasta in salted water according to the package instructions, then drain and add to the pan, mixing everything well. Serve sprinkled with basil leaves and Parmesan cheese. We love asparagus; we can never have enough of it. We tend to reduce the amount of pasta. I also like to use mixed frozen herbs, and I’d love to use more. You can also combine it with other vegetables.