Tagliatelle with Green Asparagus and Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g taliatelle
- 500 g asparaus, reen
- 500 g mushrooms
- 1 onion (s)
- 100 ml white wine
- 1 cup sour cream or sour cream
- 1 teaspoon olive oil
- salt
- pepper
- 0.5 ½ bunch herbs, e.g. parsley, chives, etc.
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle according to the instructions.
- Cut off the hard end of the green asparagus and cut the rest into bite-sized pieces. Clean the mushrooms and cut into strips that are not too fine. Dice the onion.
- Cook the green asparagus in salted water for 5 minutes, then drain. Fry the diced onions in a little olive oil and add the mushrooms. (If you like the asparagus crisp and do not pre-cook it, you should fry it together with the mushrooms now.) When these are nice and brown, add the asparagus. After about 3 minutes, deglaze with the white wine. Season to taste with salt, pepper and fresh herbs.
- Just before serving, stir in the sour cream. The sauce should stop simmering now. Unfortunately, sour cream likes to flocculate.
- Fold in the tagliatelle and serve.
- Tip for meat lovers:
- You can also sear chopped meat, which is also very tasty.
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