Pasta with White Asparagus

Ingredients

• 250 g white asparagus
• Salt
• 1 Organic Orange
• 2 shallots
• 4 stalks chervil
• 2 tbsp oil
• 100 ml dry white wine (or vegetable broth)
• 150 ml soy cream
• Pepper
• 150 g green pasta

Instructions

1. 1.

   Peel the asparagus, cut off the woody ends.

2. 2.

   Cut the asparagus into about 3 cm pieces and steam them in lightly salted boiling water for about 4 minutes covered; drain and rinse briefly under running cold water to stop cooking.

3. 3.

   Rinse the orange hot, dry it, grate the peel finely, then peel the fruit so that the white pith is removed. Cut fillets between the membranes and roughly cube.

4. 4.

   Peel and finely dice the shallots. Rinse the chervil, shake dry, pluck the leaves and roughly chop.

5. 5.

   Heat the oil in a pan, sauté the shallots for 1–2 minutes until translucent. Add the asparagus and cook for another 2 minutes.

6. 6.

   First pour in the white wine or vegetable broth, then add the soy cream.

7. 7.

   Add the orange pieces and zest. Season with salt and pepper and simmer covered over low heat for 5–6 minutes.

8. 8.

   Meanwhile, cook the pasta according to package instructions in plenty of boiling salted water until al dente, drain, let it stand briefly, mix with the sauce, taste, and serve garnished with chervil.