Fusilli Primavera – Fusilli with asparagus, rhubarb, arugula and spring onions

Ingredients for 4 servings:

• 600 g asparagus, white, thin spears
• 150 g arugula
• 1 bunch of spring onions
• 350 g rhubarb
• 20 g butter
• 3 tbsp powdered sugar
• 200 ml vegetable stock
• 1 tbsp peppercorns, green
• 2 tbsp olive oil
• Salt and pepper, black, freshly ground
• 6 tbsp crème fraîche with herbs
• 300g fusilli

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and peel the asparagus, trim off the woody ends, and cut the asparagus diagonally into pieces. Wash the arugula, spin dry, and chop smaller if necessary. Trim and rinse the spring onions and slice diagonally into thin rings. Wash and trim the rhubarb, remove the strings, and cut the rhubarb into pieces about 2 cm thick. Melt the butter in a large pan over medium heat and caramelize the powdered sugar until light brown. Then deglaze with half of the vegetable stock. Add the rhubarb pieces and green peppercorns, simmer gently for about 3 minutes, and then set aside. Heat the olive oil in a wok or another large pan and sauté the asparagus pieces over medium heat for about 2 minutes. Pour in the remaining vegetable stock, cover, and simmer the asparagus pieces over low heat for about 8 minutes. Season with salt and pepper and set aside. Cook the fusilli in plenty of boiling salted water according to the package instructions until al dente. Drain, reserving about 50 ml of the pasta cooking water. Add the rhubarb, fusilli, pasta water, and about 4 to 6 tablespoons of crème fraîche to the asparagus in the wok or pan and heat everything for about 2 minutes, stirring constantly. Finally, stir in the arugula and spring onion rings. Arrange on plates and serve immediately. If desired, either grate or shave some fresh Italian hard cheese over the top, or serve grated or shaved cheese on the side, or serve with mozzarella and tomatoes.