John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- 500 g asparagus, white
- 500 g tagliatelle pasta
- 1 onion(s)
- 1 clove(s) garlic
- 1 pack of ham cubes
- 600 ml vegetable stock
- 1 jar white wine, dry
- 2 corners of processed cheese
- 1 tbsp crème fraîche
- salt and pepper
- nutmeg
- butter
- Rapeseed oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Cook the tagliatelle according to the package instructions. Peel the white asparagus. Peel the lower third of the green asparagus. Cut the green and white asparagus into 2-3 cm long pieces. Briefly fry the sliced asparagus in butter. Fry the onions, oil, and garlic in rapeseed oil until the onions are translucent. Add the vegetable stock and white wine. Dice the cream cheese and add it to the stock. Bring everything to a boil, then add the asparagus. Cook for 15 minutes. Add the crème fraîche and season with nutmeg, pepper, and salt, and cook for another 5 minutes. Serve with the pasta.
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