Spring recipe
Asparagus pasta with creamy sauce – heavenly delicious!
Asparagus pasta
© Ivanna Pavliuk / Adobe Stock
Creamy asparagus pasta brings spring to your plate. Our simple recipe shows you how to prepare the light green asparagus sauce in no time.
April to June is the peak asparagus season in Germany. Then the elegant sticks are piled up freshly harvested on the stands of weekly markets etc. In case you pick up a nice bunch of greens the next time you go shopping If you see asparagus, grab it! We’ll tell you why green asparagus is so healthy and give you a simple recipe for asparagus pasta with a heavenly creamy sauce.
Superfood sauce: Green asparagus is so healthy
Green asparagus is extremely healthy and turns the green cream into a true superfood sauce! It contains hardly any fat and only a few calories, making it the first choice for figure-conscious connoisseurs. The high chlorophyll content, which turns it green, not only ensures a heartier taste: green asparagus also scores better than the white version when it comes to ingredients.
The green sticks contain significantly more vitamin C and beta-carotene. B vitamins, minerals and vegetable protein also make seasonal vegetables the star of spring cuisine. Its ingredients strengthen the immune system, stimulate metabolism and have a blood-purifying and blood pressure-lowering effect.
Incidentally, it is the aspartic acid contained in it that is metabolized in the body and whose breakdown products are excreted in the urine – the result is an acrid smell after going to the toilet.
Quick recipe: Make your own creamy asparagus pasta
The ingredients for 2 people:
- 500 g green asparagus
- 200g pasta
- 1 shallot
- 5 tbsp olive oil
- 1 handful of basil
- Parmesan
The preparation:
- Wash the green asparagus and either cut off the wooden ends with a knife or break them off with your hands. Cut the stalks into bite-sized pieces and set aside.
- Now cook the pasta in lightly salted water until al dente.
- Meanwhile, peel the shallot, cut it finely and fry it in a hot pan with the olive oil until translucent.
- Add the green asparagus and a ladle of pasta cooking water and simmer gently for a few minutes with the lid on until everything is cooked through.
- In the meantime, wash and pick off the basil leaves and add them to the pan. Puree the contents of the pan – except for the asparagus heads – and season with salt and pepper.
- Put the asparagus cream into the pan together with the asparagus heads and the pasta and let it simmer briefly. Serve with freshly grated Parmesan and enjoy!
Kitchen tip: Green asparagus does not need to be peeled before preparation. The wooden ends of the poles can be removed in no time by breaking them off using your hands. The breaking point is automatically that of the wooden part.