Summary

Ingredients

• 500 g asparaus, reen
• 500 g asparaus, white
• 500 g ribbon noodles
• 1 onion (s)
• 1 clove garlic
• 1 pack ham cubes
• 600 ml vegetable stock
• 1 glass white wine, drier
• 2 corner (s) processed cheese
• 1 tablespoon crème fraîche
• salt and pepper
• nutmeg
• butter
• Rapeseed oil

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Instructions

1. Cook the tagliatelle according to the instructions on the packet.
2. Peel the white asparagus. Peel the green asparagus in the lower third. Cut green and white asparagus into pieces 2 - 3 cm long. Briefly fry the sliced asparagus in butter.
3. Fry the onions, oil and garlic in rapeseed oil so that the onions become translucent. Add the vegetable stock and white wine. Cut the processed cheese into cubes and add to the broth. Bring everything to the boil and then add the asparagus. Let it cook for 15 minutes. Add the crème fraîche and season with nutmeg, pepper and salt and cook for another 5 minutes.
4. Serve with the pasta.