John Myers
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Chifferotti Noodle with Asparagus
The perfect chifferotti noodle with asparagus recipe with a picture and simple step-by-step instructions.
- 200 g Asparagus green fresh
- 1 tbsp Butter
- 1 Pc. Diced shallot
- 2 Pc. Diced garlic clove
- 1 shot White wine
- 1 shot Asparagus stock
- 2 dl White lamb sauce
- 1 Handful Celery leaves
- 1 Handful Finely chopped parsley
- 1 Pc. Red peppers
- 300 g Chifferotti noodle
- Salt and pepper chilli flakes
Preparations:
- Cut a piece off the asparagus at the bottom and peel the lower part. Cook a stock with the pieces, peel and 2 dl water. Simmer for about 15-20 minutes, then sieve with a hair sieve. Cut the asparagus diagonally into approx. 1 cm thick slices. Leave the heads whole and simmer in the asparagus stock with a little butter, salt, pepper and a pinch of sugar for 12 minutes, rinse with cold water. Keep the asparagus stock.
The asparagus sauce:
- Melt the butter in a frying pan or saucepan and add a little olive oil. Add shallot and garlic and sauté until translucent. Steam the asparagus pieces with a dash of white wine and asparagus stock, let them reduce a little. Add the white sauce from the lamb pre-dinner, mix in the leaves of the celery and a little parsley, simmer for approx. 12 minutes. Seasoning as desired.
- In the meantime, cook the Chifferotti in plenty of salted water for about 10-12 minutes until al dente. Peel off, don’t scare off and put it back in the pot. Mix with the sauce and cover and let stand for 1-2 minutes. Then scoop up in a warmed soup plate, sprinkle with the rest of the parsley and enjoy. Robert wishes you a good appetite
Annotation :
- I served it on a platter. That’s just because of the tomato garnish. My wife really wanted to show it, in his opinion it would have been a shame to take it apart and mix it in a sauce or salad.
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