Green Asparagus with Spaghetti and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g spahetti
- Salt water
- 1 kg asparagus, green, young
- 300 ml water
- 250 g cream cheese
- 250 g cooked ham, possibly
- 500 ml cream or low-calorie cream substitute
- 250 g Goronzola, more flavorful
- 250 g parmesan, possibly
- some salt and pepper
- some garlic, freshly squeezed, possibly
- 1 some butter, lightly salted, for frying
Print Recipe
Pin Recipe Instructions
- Cut off the green asparagus generously and peel the lower end if necessary. Cut the asparagus stalks into pieces of the same size (approx. 1.5 cm). Boil the cut remains or asparagus ends with the skin in approx. 300 ml water until soft. Pick up the liquid. Mix the cream and cream cheese and heat gently.
- Now cook the pasta in the salted water until it is not completely al dente so that it can absorb more sauce later. While the pasta is cooking, please fry the asparagus pieces in lightly salted butter. Not too hot to prevent the asparagus from turning brown. It should be ready at the same time as the pasta.
- Meanwhile, give the cream cheese sauce a little more heat, but do not let it boil. When the pasta and asparagus are ready (don`t let the asparagus get too soft), add the Gorgonzola to the sauce. In the case of prepackaged items, make sure that the edge is cut off.
- If you like garlic, you can add it to the sauce just before serving. This also applies to the grated parmesan. If you prefer the sauce more liquid, you can now fill it up with the stock of the asparagus leftovers.
- Put the spaghetti in a large bowl, the asparagus on top and the sauce on top. Sprinkle a little pepper over it, done. A nice white wine goes well with it.
- If you don`t want to do without meat completely, cut the boiled ham into fine strips and add it to the sauce for about 2 minutes at the end.
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