Fettucchini with asparagus-chervil ragout

Name: Fettucchini with asparagus-chervil ragout
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Lemon juice; 400 g green ribbon noodles; 1 package (250 ml) Soy cream for cooking and refining (Cuisine; alpro soya); 1-2 TABLESPOONS sauce thickener; 1/2 bunch Chervil; 7-10 Tbsp Pepper; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp pink berries; 7-10 Tbsp Lemon slices and parmesan slicer

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Lemon juice
400 g green ribbon noodles
1 package (250 ml) Soy cream for cooking and refining (Cuisine; alpro soya)
1-2 TABLESPOONS sauce thickener
1/2 bunch Chervil
7-10 Tbsp Pepper
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp pink berries
7-10 Tbsp Lemon slices and parmesan slicer

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into diagonal slices. Boil 400 ml salted water with 1 pinch of sugar and some lemon juice. Add the asparagus and cook for about 8 minutes. Prepare pasta in boiling salted water according to package instructions.
2
Lift the asparagus out of the water. Pour the soy cream into the asparagus water and stir. Bring to the boil and thicken with sauce thickener. Wash the chervil and, except for something to garnish, pluck leaves from the stalks. Stir chervil and asparagus into the sauce. Season to taste with salt and pepper. Drain the pasta. Arrange noodles and asparagus ragout on plates. Sprinkle with lemon zest and pink berries.
3
Stir chervil and asparagus into the sauce. Season to taste with salt and pepper. Drain the pasta. Arrange noodles and asparagus ragout on plates. Sprinkle with lemon zest and pink berries. Garnish with lemon slices, chervil and parmesan