John Myers
Asparagus with Ribbon Noodles
The perfect asparagus with ribbon noodles recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus
- 1 kg Salt sugar
- 1 Splash Zircon juice
- 500 Gr Tagliatelle
- 400 g Cooked ham
- 250 ml Vegetable broth
- 200 ml Cream
- Cornstarch
- Salt pepper
- Peel the asparagus into bite-sized pieces and cook in plenty of water with a little salt, sugar and a splash of zircon juice until firm to the bite. Pour off and catch some of the brew.
- Cook ribbon noodles as usual and drain.
- Cut the boiled ham into small strips.
- Heat the vegetable stock and cream in a saucepan, dissolve the cornstarch in 100ml cold asparagus stock and add to it and set while stirring constantly. If the sauce is too firm, just add some asparagus stock or milk. Season to taste with salt and pepper and if you like, you can add herbs.
- Put the pasta, asparagus and boiled ham in a large bowl, pour the sauce over it and mix everything together well. Good hunger
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