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Gyros with asparagus and spaghetti

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Ingredients for 3 servings:

  • 240 g spaghetti
  • 500 g asparagus, white
  • 400 g gyros meat
  • 1 tsp, heaped crème fraîche
  • 200 ml cream
  • 200 ml water or vegetable stock
  • 80 g Parmesan, grated
  • 1 tbsp chives
  • 1 tbsp parsley
  • salt and pepper
  • Nutmeg, freshly grated
  • cumin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the asparagus, trim the ends, and cut the stalks into approximately 0.5-1 cm pieces. Either boil the asparagus for 7 minutes or roast it for about 10 minutes and set aside. Roast the gyro meat. Meanwhile, cook the pasta according to the package instructions until al dente. Add the asparagus pieces to the gyro. Deglaze with cream and water or vegetable stock. Add the crème fraîche. Mix everything together and season. Stir in the Parmesan cheese and bring to a boil briefly. Finally, stir in the pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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