Asparagus Pasta with Bündner Meat

Ingredients

• 750 g green asparagus
• 1 tsp Honey
• Salt
• 1 Organic lemon
• 100 g Bündner meat
• 400 g wide whole‑grain band noodles
• 10 g yogurt butter
• 2 tsp whole‑grain flour
• 0.5 bunch chervil
• 100 g cream cheese (13% fat)
• Pepper
• nutmeg

Instructions

1. 1.

   Wash the asparagus, peel the lower third and trim the woody ends. Cut the spears lengthwise in half, then diagonally into about 4 cm pieces.

2. 2.

   Place them in a pot and add enough water to cover well. Season with honey and a generous pinch of salt. Bring to a boil and cook the asparagus in an open pot for 2–3 minutes until al dente.

3. 3.

   Lift the asparagus with a slotted spoon, rinse briefly under cold water, and drain. Measure out 400 ml of the cooking liquid.

4. 4.

   Wash the lemon hot, dry it, and grate 1 tsp of zest thinly. Halve the lemon and squeeze one half (use the other half elsewhere).

5. 5.

   Slice the Bündner meat into strips. Cook the band noodles according to package instructions in plenty of boiling salted water until al dente.