Pasta in gorgonzola and asparagus cream

Name: Pasta in gorgonzola and asparagus cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 small onion; 100-125 g Gorgonzola cheese; 2 tablespoons (30 g) butter/margarine; 2 (30 g) easy go. Tbsp. flour; 125 g Whipped cream; 400 g ribbon noodles (e.g. tagliatelle); 7-10 Tbsp white pepper; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 small onion
100-125 g Gorgonzola cheese
2 tablespoons (30 g) butter/margarine
2 (30 g) easy go. Tbsp. flour
125 g Whipped cream
400 g ribbon noodles (e.g. tagliatelle)
7-10 Tbsp white pepper
7-10 Tbsp Chervil

Directions

1
Wash the asparagus and cut off the ends generously or peel the lower third. Cut the asparagus into bite-sized pieces and cook them for about 5 minutes in just under 1/2 l boiling, lightly salted water with 1/2 tsp. sugar
2
Peel and finely chop the onion. Dice the gorgonzola. Drain the asparagus, catch the stock
3
Heat the fat in a saucepan. Sauté onion in it until transparent. Sprinkle with flour and sauté briefly. Add asparagus stock and cream while stirring. Let the sauce simmer for about 5 minutes
4
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente. Add the cheese to the sauce and let it melt while stirring
5
Season the sauce and heat the asparagus in it. Drain the pasta and serve with sauce and chervil