Bandnudeln mit Spargelpüree

Ingredients

• 500 g Green Asparagus
• 1 clove garlic
• 1 tbsp Olive Oil
• Salt
• Pepper
• 0.5 tsp honey
• 150 ml Classic Vegetable Broth
• 150 g band noodles
• 80 g sheep's cheese
• 6 stalks parsley
• 0.5 lime

Instructions

1. 1.

   Clean the asparagus, peel the lower third, and cut off the woody ends. Cut the stalks into pieces.

2. 2.

   Peel and finely chop the garlic.

3. 3.

   Heat the oil in a non-stick pan. Sauté the garlic and asparagus for about 5 minutes, season with salt, pepper, and honey. Remove 2 tbsp of asparagus and set aside.

4. 4.

   Pour the hot broth into the pan and cook the asparagus over medium heat for about 8 minutes.

5. 5.

   Meanwhile, cook the band noodles in plenty of boiling salted water according to package instructions.

6. 6.

   Coarsely crumble the sheep's cheese.

7. 7.

   Wash, dry, pluck the leaves from the parsley, and roughly chop them.

8. 8.

   Drain the band noodles in a sieve, reserving 1-2 tbsp of noodle water. Drain the band noodles well.

9. 9.

   Squeeze half the lime.

10. 10.

    Place the asparagus with broth and about 5 tbsp of noodle water in a tall container. Puree with an immersion blender, season with salt, pepper, and lime juice. Mix the band noodles and puree, and serve with the reserved asparagus pieces, sheep's cheese, and parsley.