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Bolognese Asparagus Feast …

5 from 6 votes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 9 kcal

Ingredients
 

  • 6 White asparagus - about 600 g
  • 4 Green asparagus - about 250 g
  • 1,5 L Boiling water
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Butter
  • 30 g Butter
  • 1 pinch Salt

Aside from that:

  • 1 serving "Bolognese sauce" from frozen sleep
  • 160 g Pasta Rigatone are thick tube noodles
  • 2 tsp Salt
  • 2 L Boiling water
  • Parsley tips

Instructions
 

  • 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

Nutrition

Serving: 100gCalories: 9kcalCarbohydrates: 0.3gFat: 0.9g
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Written by John Myers

Professional Chef with 25 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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