Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g spahetti
- 1 kg asparagus, green
- 1 bunch rocket
- 1 shallot (s)
- 1 clove garlic
- 3 tablespoon butter
- 250 g mascarpone
- 150 ml vegetable stock
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, remove the woody end, peel the lower third and cut into 3 cm long pieces. Peel and finely chop the garlic clove and shallot. Wash the rocket, drain and cut into strips.
- Cook the spaghetti according to the instructions on the packet.
- Heat the butter in a large saucepan, fry the clove of garlic and shallot in it until translucent. Add the asparagus and sauté for about 5 minutes. Deglaze with vegetable stock and stir in mascarpone. Simmer on medium heat for about 10 minutes. Season with salt and pepper vigorously.
- Drain the spaghetti, drain in a colander and divide between 4 plates. Serve the asparagus sauce on top. Decorate with rocket and serve.
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