John Myers
Ingredients for 4 servings:
- 500 g asparagus – tips, white
- 250 g pasta (Orchiette or similar)
- 1 bell pepper(s), red
- 2 garlic cloves
- 2 small onions, white (or one large)
- 1 piece(s) ginger, (approx. 1 cm) fresh
- 160 g lean cooked ham
- 2 tsp butter
- 1 tsp olive oil
- 200 ml white wine (Riesling)
- 100 ml chicken broth or vegetable broth
- 1 tbsp lemon juice
- 150 g crème fraîche
- Sea salt
- Pepper, white
- nutmeg
- 120 g cheese, Pecorino, finely grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Asparagus not cooked… delicious, delicious
Finely chop the white onion, garlic, and ginger. Wash the asparagus, peel the lower ends, and cut into small pieces. Set aside. Trim the red bell pepper and cut into small cubes. Cut the ham slices into small cubes. Bring a large pot of salted water to a boil, add the pasta (note the cooking time). Meanwhile, heat the butter and olive oil in a pan (wok), add the finely chopped white onions, and sauté over medium heat for about 1 minute. Then add the sliced asparagus tips and fry for about 3 minutes. Next, add the garlic, ginger, and red bell pepper. After about a minute, pour in the white wine and soup. Simmer for about 2 minutes, reducing the liquid slightly. If the wine is low in acidity, add the lemon juice. Season to taste with white pepper, sea salt, and a little freshly grated nutmeg. Carefully stir in the crème fraîche and season again. Remove the pan from the heat. Drain the cooked pasta. Divide pasta among 4 plates, spread the asparagus ragout over the pasta, and sprinkle with grated Pecorino cheese. Serve with a glass of Riesling, preferably the same wine used in the cooking.
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