John Myers
Contents
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Ingredients
- 80 g Tagliatelle
- Salt
- 3 Poles Asparagus green fresh
- 1 teaspoon Lemon juice
- Salt
- Some sugar
- 0,5 Small onion
- 1 teaspoon Butter
- 1 Teaspoon (level) Flour
- 30 g Whipped cream
- 30 g Gorgonzola
- Salt
- Ground pepper white
- Basil leaves
Instructions
- Cook the ribbon noodles in boiling salted water until they are firm to the bite. Drain and drain.
- Cut the ends off the asparagus and peel the lower third. To cut in pieces. Bring the water with lemon juice, salt and sugar to a boil. Add the asparagus to the water and cook for 5 minutes. Drain (collect asparagus water) and drain.
- Peel and finely dice the onion. Sauté in the hot butter until translucent. Dust the flour over it and sweat it. Deglaze with cream. Pour in the asparagus water while stirring.
- Add the gorgonzola to the sauce and let it melt. Season with salt and pepper.
- Arrange the pasta with the asparagus and the sauce on a plate. Garnish with basil.
Nutrition
Serving: 100gCalories: 346kcalCarbohydrates: 37.2gProtein: 10.4gFat: 17.1g
