Ribbon noodles & asparagus in orange cream

Name: Ribbon noodles & asparagus in orange cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g green asparagus; 1 Onion; 400 g ribbon noodles; 150 g Bacon cubes; 1 TEASPOON Cornstarch; 200 ml Orange juice; 200 g Whipped cream; 1/2 TEASPOON Vegetable broth (instant)

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g green asparagus
1 Onion
400 g ribbon noodles
150 g Bacon cubes
1 TEASPOON Cornstarch
200 ml Orange juice
200 g Whipped cream
1/2 TEASPOON Vegetable broth (instant)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash the asparagus, cut off the woody ends. Cut asparagus into pieces. Peel and chop onion. Cook pasta in boiling water according to package instructions. Cook the asparagus for the last 4 minutes.
2
Fry the bacon in a pan without fat. Fry the onion cubes briefly. Mix starch and 1 tablespoon orange juice. Add the rest of the juice, cream and stock to the bacon and bring to the boil. Stir in starch and simmer for 2-3 minutes.
3
Season with salt, pepper and sugar. Drain the pasta. Mix noodles and asparagus with the sauce. Serve with parmesan.