Tagliatelle with Wild Asparagus and Parmesan
Healthy, because
Even smarter
Nutritional values
Asparagus is rich in folic acid, which promotes cell renewal and blood formation. Expectant mothers in particular should consume sufficient quantities of this vitamin in the first weeks of pregnancy, as a deficiency can cause deformities in the unborn child. The spring vegetables provide potassium and aspartic acid for a balanced fluid balance, i.e. excess water is excreted.
Wild asparagus originally comes from Istria and is harvested there from April onwards and is typically eaten mixed with eggs. At weekly markets, "wild asparagus" or "wild asparagus from the forest" is often offered. It should not be confused with Croatian wild asparagus, as these are young shoots of green asparagus. If you are in a bit of a hurry, you can also use ready ribbon noodles.
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 344 mg | (9 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 100 grams Semolina flour
- 3 eggs
- 2 Tbsps olive oil
- salt
- Pastry flour (for dusting)
- 250 grams Wild asparagus
- 1 sprig rosemary
- ½ tsp Coriander
- 2 Tbsps butter
- 100 milliliters Vegetable broth
- 80 grams grated Parmesan
- freshly ground peppers
Preparation steps
Mound up the flour and semolina on the work surface. In the middle form a well and beat eggs into it. Add the olive oil and a pinch of salt. Use your hands to knead a smooth, elastic dough that no longer sticks to the work surface. If necessary vary the amount of flour somewhat. Wrap in cling film and let rest about 30 minutes in the refrigerator.
Portion the dough for easier processing. With a pasta machine (or with a rolling pin on a floured surface) roll out thin and cut ribbons of pasta about 2.5 cm (approximately 1 inch) wide. Allow to dry about 20 minutes on a work surface dusted with flour.
Meanwhile rinse the asparagus, cut off the ends and cut into pieces 3-4 cm (approximately 1 1/4 - 1 1/2 inches) long. Strip the rosemary and finely chop the needles. Finely crush the coriander.
Put the pasta in a large pot of boiling salted water and cook for 3-4 minutes until al dente.
Cook the asparagus with coriander and rosemary in butter in a hot pan for 2-3 minutes. Deglaze with the broth, then swirl the drained pasta with half the Parmesan. Season with salt and pepper and serve sprinkled with the remaining Parmesan.
