Summary

Ingredients

• 500 g asparaus, white
• 100 g cooked ham
• 200 g Gouda, medieval
• 350 ml hollandaise sauce
• 1 teaspoon salt
• 1 pinch (s) sugar
• 1 squirt lemon juice
• 1 lemon wedge (s)
• 20 g butter
• 350 g pasta, e.., Taliatelle

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Instructions

1. Peel the asparagus and boil the peels in one liter of water on a low flame for 20 minutes. Pour the asparagus water through a sieve and collect it. Discard the asparagus peels.
2. Add salt, sugar, lemon juice, lemon wedge and butter to the asparagus stock. Place the asparagus in the stock and simmer for about 15 minutes. Drain the asparagus and collect the asparagus stock.
3. Cut the asparagus into small pieces. Remove the rind from the Gouda and grate the cheese. Cut the ham into small thin strips. Puree the hollandaise sauce with the Gouda cheese and half of the ham and asparagus. Stir in the pasta and simmer on a low flame until the pasta is al dente. If necessary, add asparagus stock in between. Stir frequently to prevent the pasta from sticking.
4. Arrange and serve.