John Myers
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Pasta with Green Asparagus, Cherry Tomatoes and Parmesan Chip (Martin Rütter)
The perfect pasta with green asparagus, cherry tomatoes and parmesan chip (martin rütter) recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 200 g Flour 00
- 2 Pc. Egg yolk
- 1 Pc. Whole egg
- 1 shot Olive oil
- Salt
- Olive oil
Vegetables:
- 700 g Asparagus green
- 12 Pc. Cherry tomatoes
- 2 Pc. Shallots
- 0,5 Pc. Lemon
- 0,5 Pc. Organic orange
- 4 tbsp Olive oil
- 1 Pc. Clove of garlic
- Salt
- Pepper
- 100 ml White wine
- 100 ml Vegetable broth
- 1 piece Butter
- 150 ml Parmesan
- 3 Pc. Sprigs of basil
- 1 leaf Parchment paper
- Preheat the oven to 180 degrees. Make the pasta dough from the specified ingredients, knead and let rest.
- Cut off the asparagus tips, halve the tomatoes, add sugar and salt to both, finely dice the onion and garlic. Fry the onions and garlic first, then the asparagus. Take everything out of the pan and season with orange zest. Fry the tomatoes in the same pan, deglaze with the stock and wine, reduce and add a tablespoon of butter. When the tomatoes are reduced, add the asparagus.
- Grate the Parmesan and place in small piles on baking paper. Melt in the oven at around 180 degrees. When the cheese has melted, take it out of the oven and let it cool.
- Roll out the pasta thinly in the pasta machine and then cut the plates into strips on the guitarra. Cook briefly in hot, well-salted water until al dente.
- Add the pasta to the sauce and toss. Arrange in a deep plate, top with the sauce, vegetables and a sprig of basil and put on the Parmesan chip.
- Image rights: Wiesegenuss
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