Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g asparaus, reen
- 200 ml cream
- 1 pinch chili powder
- 1 pinch herbs from Provence
- 200 g ham, diced
- 3 spring onions, cut into rolls
- 1 tablespoon olive oil
- 100 ml white wine
- 40 g oat cream cheese
- 220 g pasta
- a bit salt
Print Recipe
Pin Recipe Instructions
- Wash the asparagus and cut into bite-sized pieces. Then cook in a saucepan in simmering vegetable stock for about 8 minutes.
- Put the pasta in boiling salted water and cook according to the instructions on the package until al dente.
- In the meantime, fry the diced ham with the spring onions in a large pan. Deglaze with the white wine and add the cream. Bring to the boil briefly. Then cut or crumble the goat`s cream cheese into small cubes and add. When the cheese has melted, season everything again vigorously with chili powder, herbs from Provence and salt.
- Add the asparagus and stir. Then drain the cooked pasta and also add it to the pan.
- A delicious spring or summer dish is ready. Serve immediately.
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