Schupfnudel – Asparagus – Pan with Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg asparagus, white
- 1 red pepper (s)
- salt
- sugar
- some butter
- 500 g beef fillet (s), pork or chicken breast fillet
- 2 cloves garlic
- Pepper, coarsely ground
- Thyme, finely chopped
- 4 shallot (s)
- 2 teaspoons oil
- 500 g potato noodles
- 400 ml stock, (asparagus stock)
- 100 ml cream
- Wild garlic, some leaves or wild garlic pesto
- Vanilla pod (s), the pulp
- basil
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus, cut into 6 cm long pieces and cook for about 10 minutes in water with salt, a pinch of sugar and a little butter. Remove the asparagus and collect the asparagus stock.
- Cut the pepper into thin strips.
- Cook potato noodles in enough water with salt until al dente, drain and keep warm.
- Pat the beef, pork or chicken breast fillet dry and cut into strips.
- Peel and crush the garlic, mix with the fillet strips, oil, pepper and thyme.
- Peel the shallots and cut into strips
- Heat the oil, fry the fillet in it and finally add the shallots and sauté them.
- Mix asparagus, paprika, potato noodles and fillet with shallots in a greased casserole dish and heat again at 180 degrees in the preheated oven for 5 - 10 minutes.
- Bring 400 ml asparagus stock with the cream to the boil, reduce a little (if necessary thicken with a light sauce thickener).
- Wash the wild garlic and cut into strips, add. Refine the sauce with vanilla pulp, season with the spices and pour over the potato noodle and asparagus pan that is cooking in the oven. Heat again briefly and then serve decorated with basil leaves.
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