John Myers
Bolognese Asparagus Feast …
The perfect bolognese asparagus feast … recipe with a picture and simple step-by-step instructions.
- 6 Poles White asparagus – about 600 g
- 4 Poles Green asparagus – about 250 g
- 1,5 liter Boiling water
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 teaspoon Branded butter
- 30 g Branded butter
- 1 pinch Salt
Aside from that:
- 1 portion “Bologneser Soße” aus dem TK-Schlaf
- 160 g Pasta Rigatone are thick tube noodles
- 2 teaspoon Salt
- 2 liter Boiling water
- Parsley tips
- Wash the asparagus stalks, cut about 2 cm from the bottom and peel the stalks sparingly; I do this with my asparagus peeler, which I don’t want to miss anymore.
- Boil the bowls and ends with 1 teaspoon each of salt, sugar and butter for about 20 minutes, then pour into a sieve (collecting the precious stock) and drain. Throw away the contents of the sieve.
- At the same time, defrost the Bolognese sauce on a low flame and season again to taste. At the same time, cook the pasta in salted water until al dente and drain in a sieve.
- Heat the asparagus stock again, season to taste again and, if necessary, add a little salt or sugar, then gently cook the asparagus stalks in it for about 10 to 12 minutes (my asparagus was very thick – it took 12 minutes.
- Fry 30 g butter with a pinch of salt in a pan until it has turned mildly brown and now lift the asparagus out of the stock with a slotted spoon and carefully turn in the browned butter.
- Arrange the asparagus on large plates, toss the drained pasta briefly from the asparagus in the butter pan and serve garnished with the Bolognese sauce and a few parsley tips.
- By the way: tomorrow I’ll make an asparagus cream soup from the cooking stock that has been collected. The sauce: Penne Rigate with Bolognese sauce
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