Red wine noodles in beetroot stock with green asparagus and parmesan

Name: Red wine noodles in beetroot stock with green asparagus and parmesan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green asparagus; 7-10 Tbsp Salt; 1/4 l dry red wine; 300 g Pasta (e.g. Conchiglie Rigate); 2 Branches of rosemary; 75 g Sugar; 50 ml white balsamic vinegar; 1 glass (370 ml) Beetroot balls; 7-10 Tbsp Pepper; 50 g sliced parmesan cheese

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green asparagus
7-10 Tbsp Salt
1/4 l dry red wine
300 g Pasta (e.g. Conchiglie Rigate)
2 Branches of rosemary
75 g Sugar
50 ml white balsamic vinegar
1 glass (370 ml) Beetroot balls
7-10 Tbsp Pepper
50 g sliced parmesan cheese

Directions

1
Wash the asparagus, cut off the woody ends. Cut the asparagus into pieces. Bring 3 litres of water, 2 teaspoons salt and red wine to the boil. Prepare noodles in it according to package instructions. Put asparagus in boiling salted water and cook for about 8 minutes.
2
Pour into a sieve, drain well. Pour the pasta into a sieve, quench and drain well. Drain the beetroot in a sieve, catching the juice. Measure out 100 ml of juice. Wash the rosemary, shake dry and pluck the needles from the twigs.
3
Caramelise the sugar in a large pan over medium heat. Heat vinegar, 100 ml beetroot juice and 150 ml water. Deglaze caramelized sugar with it while stirring constantly. Add rosemary, bring to the boil and simmer over a low heat for 8-10 minutes.
4
Season to taste with salt and pepper. Quarter the beetroot. Add asparagus, noodles and beetroot to the beetroot stock, mix well, heat up again briefly. Serve in deep plates. Sprinkle with parmesan.