Summary

Ingredients

• 500 g asparaus, reens
• 2 teaspoons vegetable stock
• 1 teaspoon sugar
• 500 g Cima di Rapa (Italian stalk cabbae, turnip stalk)
• 1 teaspoon salt
• 1 onion (s), finely diced
• 2 tablespoon olive oil
• 10 cherry tomato (s), halved
• 4 wild garlic leaves, finely chopped
• 2 tablespoon sour cream
• 400 g taliatelle
• Salt and pepper
• Cheese, grated Parmeggiano

Print Recipe Pin Recipe

Instructions

1. Peel the lower third of the asparagus and cut off the woody ends. Wash the asparagus and cut into approx. 3 cm pieces, then cook in a little vegetable stock and 1 teaspoon sugar until al dente (approx. 7 minutes), then remove. Save the asparagus broth.
2. Wash the Cima di Rapa and cut off the woody ends. Sort into flowers, leaves and stems and blanch in salted water as follows: stems 4 minutes and leaves and flowers 2 minutes, then drain and rinse with cold water.
3. Cook the tagliatelle “al dente” in salted water according to the instructions on the packet, then drain.
4. While the pasta is cooking, sweat the onion in the olive oil until translucent, then add the blanched vegetables and fry for about 5 minutes, then add the asparagus, tomatoes and wild garlic. Keep steaming so long that the tomatoes don`t disintegrate. Then add the sour cream and some asparagus stock and stir. Season to taste with salt and pepper.
5. Arrange the tagliatelle on plates and pour the vegetables over them. Sprinkle with parmesan cheese.
6. TIP:
7. I have already blanched Cima di Rapa and frozen it in portions, i.e. I can add the vegetables directly to the onions in the pan. However, it then takes a few minutes longer for it to thaw first