Asparagus and mushroom pasta dish with wild garlic butter baguette

Ingredients for 2 servings:

• 100 g pasta (farfalle)
• 280 g asparagus, green
• 230 g mushrooms, brown
• 3 spring onions
• 1 red bell pepper(s)
• 1 shallot(s)
• 2 garlic cloves
• 200 ml vegetable stock
• 15 ml rapeseed oil or wild garlic oil
• 70 g ham (farmer’s ham)
• Salt
• Black pepper, freshly ground
• 1 large baguette roll approx. 60 g
• 20 g herb butter or wild garlic butter

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Peel and finely dice the shallot and garlic, and fry in hot oil until golden brown. Add the pasta, roast for 2 minutes, and then deglaze with stock. Quarter and deseed the peppers, dice them, and add to the pan. Trim and halve the spring onions, cut them into rolls, sprinkle them into the pan, and stir everything together. Remove the stems from the asparagus, cut them into 3-4 cm long pieces, and add them to the pan with the vegetables, except for the asparagus heads, and sauté. Clean the mushrooms, slice them first, then dice them, and arrange them on top of the vegetables along with the asparagus heads. Dice the ham, scatter them over the contents of the pan, stir well, and season to taste. Cover and cook for 15-20 minutes. Slice the baguette, spread with wild garlic butter, and serve with the pasta.