John Myers
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Ingredients
- 500 g Pasta
- 500 g Broken asparagus, white
- 250 g Asparagus green fresh
- 250 g Kasseler comb, cured and cooked
- 30 g Butter
- 1 tbsp Flour
- 500 ml Sud of the boiled asparagus peels
- 100 ml Cream 10% fat
- 1 tbsp Cream cheese
- 1 pinch Nutmeg
- Pepper and salt
- 100 g Appenzell cream stage
Instructions
- Peel the broken asparagus and remove the woody ends. Cover the bowls and ends with water and boil for about 45 minutes. Cut the peeled curd into small pieces and fry lightly in a little salted water. Drain and save the stock for the sauce.
- Chop the green asparagus and smoked pork comb. Place in a large bowl with the partially cooked white asparagus.
- Do not cook the pasta completely in enough salted water. You should be just before "Al dente". Drain and mix with asparagus and meat. Put everything in a greased baking dish.
- For the sauce, melt the butter, stir in the flour and create a light-colored burn. Extinguish with asparagus stock from the skins and pre-cooked asparagus and bring to the boil. Add processed cheese and cream and season with salt and pepper. Don't forget a pinch of nutmeg.
- Distribute the sauce evenly over the pasta and bake the casserole for about 45 minutes at 190 degrees top / bottom heat. After half an hour, spread the grated Appenzeller over the casserole.
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 37gProtein: 9.8gFat: 7.9g
