Ingredients for 4 persons
250g white asparagus
250g green asparagus
1 small onion
1 garlic clove
4 tbsp olive oil
100 ml vegetable stock
100 ml whipped cream
150g „feine Ziege“ (exquisite goat´s milk cheese spread)
1 tsp lemon peel
200g cherry tomatoes
1tsp granulated sugar
30g Waldviertler goat´s milk cheese
100g Pitted Greek olives with garlic
Salt, freshly ground black pepper
Cut off the ends of the stalks of both types of asparagus and thinly peel the white asparagus from below the tip down to the end of the stalk. Cut the white and green asparagus obliquely into pieces about 3 cm in length. Peel and chop the onion, peel and crush the garlic.
Heat 2 tablespoons of olive oil in a pan. Add the onion, garlic and white asparagus and fry gently for about 2 minutes. Add the green asparagus and cook for about 1 minute. Then add vegetable stock and whipped cream, cover and steam the asparagus on medium heat for about 4 minutes until crisp-tender. Stir in the “feine Ziege” (exquisite goat´s milk cheese spread) to form a velvety sauce. Season to taste with lemon peel, salt and pepper and keep warm.
Meanwhile, cook the spaghetti according to the instructions on the packet until al dente. Heat the remaining olive oil (2 tbsp) in a pan and cook the tomatoes on a medium heat for about 5 minutes until they begin to split. Sprinkle with sugar and allow to caramelise briefly. Grate the Waldviertler goat’s milk cheese. Strain the spaghetti and drain well. Mix with tomatoes, asparagus sauce, and olives.
Arrange spaghetti on plates and serve with grated Waldviertler goat’s milk cheese.
Preparation time: approx. 40 minutes
Level of difficulty: easy