Spargel-Pasta mit Feldsalat
- Bring a large pot of salted water to a boil. Cook pasta 220 g per package, about 1 minute less than directed — it finishes in the sauce. Reserve pasta water 100 ml before draining.
- Heat olive oil 30 ml in a large pan over medium. Add onion 1 and cook ⏲ 3–4 minutes until soft.
- Add garlic cloves 2 and green asparagus 400 g. Cook ⏲ 2 minutes, stirring. Asparagus should brighten but still have snap.
- Pour in vegetable broth 100 ml first, then cream 150 ml. Bring to a gentle simmer. Season with salt 2 g, black pepper, and a pinch of nutmeg. Cook ⏲ 3–4 minutes until asparagus is just tender.
- Tip drained pasta into the pan. Add a splash of pasta water and toss to coat. Stir in Parmesan 50 g and the zest of lemon 1. Squeeze in juice of half the lemon. Taste and adjust.
- Whisk olive oil 15 ml with white wine vinegar 5 ml, Dijon mustard 2 g, a pinch of salt, and black pepper in a small bowl. Toss with Feldsalat 80 g just before serving — do not dress early or it wilts fast.
- Serve pasta with salad on the side. Top with extra Parmesan and chili flakes for adults.
Serves 3