Summary

Ingredients

• 100 g pasta
• 100 g asparaus, white
• 100 g asparaus, reen
• 80 g rhubarb
• 1 teaspoon powdered sugar
• 10 g butter
• 50 ml vegetable stock
• 10 peppercorns, green, pickled
• 3 leaves lettuce heart (s)
• Salt and pepper, black, from the mill
• 1 pinch (s) sugar

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Instructions

1. Wash and clean the rhubarb and cut into oblique pieces.
2. Melt half of the butter (5 g) in a small saucepan, add the powdered sugar and let it caramelize lightly, deglaze with half of the vegetable stock (25 ml) and pour in the rhubarb and peppercorns. Simmer the rhubarb over a low heat for 4 minutes and then set the saucepan aside.
3. Cook the pasta in salted water according to the instructions, drain, rinse with cold water and set aside. Collect some of the cooking water.
4. Peel both types of asparagus, if necessary, and remove the woody ends. Cut the asparagus into bite-sized pieces and set the asparagus heads aside.
5. Heat the remaining butter (5 g) in a saucepan and sauté the white asparagus for 2 minutes. Pour in the rest of the broth (25 ml) and cook the asparagus in it for another 2 minutes. Now add the green asparagus and the tips and season with salt, pepper and sugar. Cover and simmer the asparagus over a low heat for about 5 minutes, then turn off the heat.
6. Fold in the pasta, stir in about 2 tablespoons of the cooking water and season to taste.
7. Remove the central ribs from the lettuce leaves and roughly chop the leaves. Carefully fold the lettuce and rhubarb into the pasta.
8. Arrange the pasta on a plate, garnish and serve.