Seasonal Kitchen

Asparagus Pasta with Bresaola

4
Average: 4 (5 votes)
(5 votes)
Asparagus Pasta with Bresaola

Asparagus Pasta with Bresaola - Short and sweet - a culinary poem!

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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
473
calories
Calories

Healthy, because

Even smarter

Nutritional values

The air-dried Swiss speciality and the stick vegetables guarantee maximum enjoyment and maximum nutrient supply with minimum fat content. Protein, minerals, vitamin E and several vitamins from the B group are particularly abundant.

For the fine Bündner meat to develop its full aroma, it must be able to "breathe": So it's best to take it out of the fridge 20 minutes before use. Alternatively, the asparagus dish can also be enjoyed with salmon or, in a vegetarian version, with dried tomatoes.

1 serving contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein22 g(22 %)
Fat7 g(6 %)
Carbohydrates77 g(51 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin8.3 mg(69 %)
Vitamin B₆0.3 mg(21 %)
Folate118 μg(39 %)
Pantothenic acid1.4 mg(23 %)
Biotin5.9 μg(13 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C18 mg(19 %)
Potassium504 mg(13 %)
Calcium134 mg(13 %)
Magnesium87 mg(29 %)
Iron3.1 mg(21 %)
Iodine15 μg(8 %)
Zinc3.3 mg(41 %)
Saturated fatty acids3.6 g
Uric acid135 mg
Cholesterol32 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
1 ½ pounds green Asparagus
1 pinch sugar
salt
1 lemon
4 ounces Bresaola
14 ounces Tagliatelle (such as tagliatelle)
Cultured butter
2 teaspoons Pastry flour
½ bunch Chervil
4 ounces Cream cheese (13% fat)
peppers
Nutmeg
How healthy are the main ingredients?
sugarsaltlemonNutmeg
Preparation

Kitchen utensils

1 Peeler, 1 Small knife, 1 Large knife, 1 Cutting board, 2 Pots, 1 Slotted spoon, 2 Sieves, 1 Measuring cups, 1 Fine grater, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Whisk

Preparation steps

1.
Asparagus Pasta with Bresaola preparation step 1

Rinse and dry asparagus, trim off woody ends and peel the lower third of spears, if desired. Halve sparagus spears lengthwise, then cut diagonally into 4 cm (approximately 1 1/2-inch) pieces.

2.
Asparagus Pasta with Bresaola preparation step 2

Combine asparagus with enough water to cover in a pot. Season with sugar and a generous pinch of salt. Bring to a boil and cook asparagus until crisp-tender, 2-3 minutes.

3.
Asparagus Pasta with Bresaola preparation step 3

Lift asparagus out of cooking liquid with a slotted spoon, rinse under cold water and drain. Measure out 400 ml (approximately 1 3/4 cups) cooking liquid.

4.
Asparagus Pasta with Bresaola preparation step 4

Rinse lemon in hot water, wipe dry and finely grate 1 teaspoon zest. Cut lemon in half and squeeze half (save second half for another use).

5.
Asparagus Pasta with Bresaola preparation step 5

Cut bresaola into strips. Cook pasta in a pot of boiling salted water until al dente in a pot of boiling salted water according to package directions.

6.
Asparagus Pasta with Bresaola preparation step 6

Meanwhile, heat the butter in another pot, whisk in the flour and cook until combined. While stirring, gradually pour in 300 ml (approximately 1 1/4 cups) measured asparagus cooking liquid. Bring to a boil and then simmer over low heat, stirring occasionally, for about 5 minutes.

7.
Asparagus Pasta with Bresaola preparation step 7

Rinse parsley, shake dry, pluck leaves and set aside. Stir cheese and lemon zest into asparagus broth mixture and cook until thickened, adding more cooking liquid as needed.

8.
Asparagus Pasta with Bresaola preparation step 8

Season the sauce with salt, pepper, freshly grated nutmeg and 1-2 tablespoons lemon juice and mix well.

9.
Asparagus Pasta with Bresaola preparation step 9

Add asparagus to the sauce and heat through. Drain the pasta, add to sauce and toss to combine. Season with salt, sprinkle with the parsley leaves and serve.