Summary

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

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Instructions

1. Wash the asparagus and cut into bite-sized pieces. Then cook in a saucepan in simmering vegetable stock for about 8 minutes.
2. Put the pasta in boiling salted water and cook according to the instructions on the package until al dente.
3. 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.
4. Add the asparagus and stir. Then drain the cooked pasta and also add it to the pan.
5. A delicious spring or summer dish is ready. Serve immediately.