Penne with green asparagus in Gorgonzola sauce

Ingredients for 4 servings:

• 370 g penne
• 300 g asparagus, green, fresh, young
• 400g Gorgonzola
• 400 ml water
• 1 spring onion(s)
• 2 large mushrooms, brown
• 1 m.-large onion(s), red
• 3 cloves garlic
• 16 half date tomatoes
• 1 cube of vegetable stock
• 2 tbsp, leveled sauce thickener
• 1 pinch(s) pepper, freshly ground
• Garlic, from the mill
• 4 tbsp garlic oil
• 2 tbsp olive oil
• 1 tbsp rapeseed oil
• 3 pinch(s) herb mix

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Trim about 0.5 cm from the bottom of the asparagus tips, but do not peel or halve them. Clean the spring onion and cut into pieces about 2 cm wide. Clean the onion, halve it, and slice it. Remove any impurities from the mushrooms, do not wash them, and cut them into thin slices. Place the ingredients in a wok or saucepan. Pour over the garlic oil, olive oil, and finally the rapeseed oil, and sprinkle with the freshly ground garlic. Mix well with a spoon, cover, and let stand for about 1 hour. Stir occasionally to ensure the oil is properly absorbed by the pieces. Halve the persimmon tomatoes and place them cut-side up on a plate. Sprinkle with the herb mixture. Cook the penne according to the package instructions, starting with the Gorgonzola sauce. Heat the wok to maximum and cook the ingredients gently, stirring constantly. After about 5-10 minutes, depending on the thickness of the asparagus, add water and stock cubes and simmer for 5 minutes over high heat with the lid closed. Add the Gorgonzola in small pieces to the stock and melt, stirring constantly. Season the sauce with a little pepper and freshly ground garlic and thicken with a sauce thickener if desired. Keep warm to prevent the cheese from settling at the bottom and burning. Drain the pasta. Serve the pasta mixed with the sauce or separately, as desired. Approx. 482 kcal per serving.