Asparagus Pan with Potato Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet HENGLEIN potato noodles (500 g)
- 250 g asparaus, white
- 250 g asparaus, reen
- 1 pinch (s) sugar
- 1 teaspoon butter
- 100 g sour cream 24% fat
- 100 g sour cream 10% fat
- 1 bunch chives
- Paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean the asparagus, peel the whole white asparagus and peel only the lower third of the green asparagus. Cut the asparagus into pieces approx. 5 cm long. Bring 500 ml water with 1/2 teaspoon salt, sugar and butter to the boil. Add white asparagus and cook for approx. 10 minutes, after 5 minutes of cooking add the green asparagus.
- Prepare HENGLEIN potato noodles according to the instructions on the packet.
- Mix the sour cream and sour cream and season with salt, pepper and paprika powder. Wash the chives, cut into fine rolls and add.
- Mix the HENGLEIN potato noodles and asparagus and serve as a topping with the sour cream.
- Nutritional values per serving:
- Energy kJ / kcal 2675/640
- Protein 15.9 g
- Fat 24.9 g
- Carbohydrates 88.1g
- BE 7.5
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