Pasta Salad with Asparagus

Ingredients

• 300 g green asparagus
• Salt
• 250 g whole‑grain pasta (e.g., Spirelli)
• 10 radishes
• 1 Organic lemon
• 1 bunch chives
• 60 g smoked turkey breast (sliced)
• 1 tbsp Rapeseed Oil
• 2 tbsp sour cream (10% fat)','pepper','a pinch sugar

Instructions

1. 1.

   Wash the asparagus, peel the lower third and cut off the woody ends. Slice the asparagus diagonally into 2 cm pieces.

2. 2.

   Cook the asparagus in plenty of boiling salted water for 4–5 minutes, then remove with a slotted spoon. Shock briefly in cold water and drain well.

3. 3.

   Cook the pasta in the asparagus cooking water according to package instructions until al dente.

4. 4.

   Meanwhile, peel and wash the radishes and slice them thinly. Rinse the lemon under hot water, dry it, grate the zest finely, halve it and squeeze out the juice.

5. 5.

   Wash the chives, shake off excess water and cut into small ribbons. Slice the turkey breast into thin strips.

6. 6.

   Drain the pasta, let it drain and reserve about 50 ml of the pasta water.

7. 7.

   For the dressing whisk together 2 tbsp lemon juice, reserved pasta water, lemon zest, rapeseed oil and sour cream in a large bowl. Season with salt, pepper and coconut blossom sugar.

8. 8.

   Add the asparagus, pasta, radishes and chives and gently mix. Taste the salad with salt, pepper and remaining lemon juice before serving.