Tagliatelle with Asparagus and Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 579 cal. | (28 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 36.9 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 483 mg | (12 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 350 grams Asparagus (white and green)
- 1 organic lemon
- 1 garlic clove
- 1 shallot
- 400 grams Tagliatelle
- salt
- 2 Tbsps olive oil
- ½ Tbsp sugar
- 200 milliliters Whipped cream
- 1 splash Prosecco
Preparation steps
Rinse both types of asparagus and drain thoroughly. Remove the tough woody ends of the asparagus. Peel the white asparagus. Shave the asparagus thinly with a mandoline.
Rinse the lemon in hot water and pat dry. Finely grate the zest, and squeeze the juice from the lemon. Peel and finely dice the shallot and garlic.
Cook the tagliatelle in boiling salted water until al dente. Add the asparagus during the last 2 minutes of cook time.
Heat the oil in a pan, and sauté the garlic and shallots for 2-3 minutes. Sprinkle the sugar into the pan, and stir until it dissolves. Deglaze with the lemon juice and the cream. Simmer gently for 5 minutes. Remove from the heat, and mix in the prosecco. Place back on the heat briefly, season to taste with salt and pepper, and cook until heated through.
Drain the tagliatelle and asparagus. Place both onto plates, top with 3 quenelles each of ricotta cheese, and top with the sauce and lemon zest.
Garnish with oregano and diced red pepper, and serve.
