Pasta with Green Asparagus and Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams Linguine
- salt
- 1 shallot
- 1 garlic clove
- 4 Tbsps butter
- 1 Tbsp Pastry flour
- 250 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 3 Tbsps grated Parmesan
- freshly ground peppers
- 250 grams green Asparagus
- 1 Tbsp lemon juice
- grated Parmesan (for garnish)
Preparation steps
Cook pasta in a pot of boiling salted water until al dente.
For the sauce, peel shallots and garlic and chop finely. Melt 1 tablespoon butter in a pot and saute shallots and garlic together until soft. Sprinkle with flour and saute briefly, deglaze the pot with broth and cream and simmer for about 5 minutes, while gently stirring until smooth. Remove the pot from the heat, add 1 tablespoon butter and Parmesan and puree the sauce with an immersion blender and season with salt and pepper.
Peel bottom third of asparagus, remove any woody ends, then slice lengthwise into fine strips. Melt remaining butter in a pan and cook for 2-3 minutes until al dente and season with salt, lemon juice and pepper. Add drained pasta to the pan, mix and arrange on plates. Cover pasta and asparagus with sauce and serve garnished with Parmesan.
