Spargel-Pasta mit Feldsalat

Version v2 current · History (1) · Made

Serves 3

Ingredients

• 220 g pasta (rigatoni or penne)
• 100 ml pasta water
• 45 ml olive oil
• 1 onion (diced)
• 2 garlic cloves (minced or grated)
• 400 g green asparagus (woody ends snapped off, cut into 3-4 cm pieces)
• 100 ml vegetable broth
• 150 ml single cream
• 2 g salt
• black pepper
• nutmeg
• 50 g Parmesan (finely grated)
• 1 lemon
• 5 ml white wine vinegar (or apple cider vinegar)
• 2 g Dijon mustard
• 80 g Feldsalat

Steps

1. 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.
2. Heat olive oil (30 ml) in a large pan over medium. Add onion (1) and cook ⏲ 3–4 minutes until soft.
3. Add garlic cloves (2) and green asparagus (400 g). Cook ⏲ 2 minutes, stirring. Asparagus should brighten but still have snap.
4. Pour in vegetable broth (100 ml) first, then single 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.
5. 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.
6. 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.
7. Serve pasta with salad on the side. Top with extra Parmesan and chili flakes for adults.