Asparagus Pasta with Bresaola
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.
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 32 mg |
Ingredients
- Ingredients
- 1 ½ lbs green Asparagus
- 1 pinch sugar
- salt
- 1 lemon
- 4 ozs Bresaola
- 14 ozs Tagliatelle (such as tagliatelle)
- Cultured butter
- 2 tsps Pastry flour
- ½ bunch Chervil
- 4 ozs Cream cheese (13% fat)
- peppers
- Nutmeg
Preparation steps
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.
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.
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.
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).
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.
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.
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.
Season the sauce with salt, pepper, freshly grated nutmeg and 1-2 tablespoons lemon juice and mix well.
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.