Fine ribbon noodles with gorgonzola cream and asparagus

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the asparagus, drain and peel the lower third. Cut off the ends and slice the asparagus spears diagonally. Put the asparagus in approx. 600 ml of boiling, slightly salted water, cover and cook for approx. 5 minutes. Pour onto a sieve, drain and collect the stock. Peel and finely chop the onion.

2. 2

   Heat the fat in a saucepan and fry the onion in it until transparent. Add flour, sweat briefly and pour on 500 ml asparagus stock while stirring. Add cream, bring to the boil and simmer for about 5 minutes. In the meantime, put the noodles in plenty of boiling salted water and cook for 7-8 minutes. Dice the gorgonzola, stir into the sauce and melt in it. Season the sauce with white pepper and granulated stock. Add the asparagus to the hot sauce and warm it up. Pour the pasta onto a sieve, rinse briefly in cold water and drain. Mix 2/3 of the sauce into the noodles and arrange in a bowl.

3. 3

   Dice the gorgonzola, stir into the sauce and melt in it. Season the sauce with white pepper and granulated stock. Add the asparagus to the hot sauce and warm it up. Pour the pasta onto a sieve, rinse briefly in cold water and drain. Mix 2/3 of the sauce into the noodles and arrange in a bowl. Pour the rest of the sauce over the pasta and serve garnished with chervil

Nutrition Facts

KCAL
590 kcal

CARBS
70 g

FATS
26 g

PROTEINS
19 g