Linguine with green asparagus and parmesan sauce

Do you have enough of asparagus?
Me not! The (anyway always too short) season is fully exploited for me.
As a child, I did not really like asparagus, but at some point it made * zack * - and asparagus became one of my absolute favorite vegetables. Although I clearly favor the green asparagus. I find it incredibly versatile and tasty.
Only recently I have blogged the really fantastic PIZZA WITH GREEN ASPARAGUS, BUFFALO MOCZARELLA AND GARLIC - if you have not imitated them - it will be supreme Time! Juliane has already done it.
The idea to cut the asparagus with the peeler into thin strips is still very ingenious.
I had made this last year for a pasta dish, but I strangely never blogged.
Since this is one of my favorite pasta dishes from one of my favorite cookbooks, I had to cook it again this year and logically. This recipe is really simple, but the result is incredibly delicious!

The cookbook * - the name already says it all!
From the outside extremely inconspicuous, from inside just great. Beautiful food photography, very great modern and classic recipes with a certain flair. Everyone really finds great ideas and suggestions. Here I have already presented the book in my great cookbook annual review 2012 and it is still one of my favorite books. But now we come as promised to the great recipe that in the original " asparagus linguine Parmesan sauce "(p. 193).
The slightly wider linguine and the sliced ​​asparagus harmonize beautifully. Tagliatelle or Pappardelle certainly fit very well.
Since the recipe is something for the fast Feierabendküche, I use here dry noodles - with fresh, homemade ribbon noodles, the whole is certainly a dream but. And I have the Left out the beef broth from the original recipe and changed the whole vegetarian - the sauce is also so delicious and spicy.

Linguine with green asparagus and parmesan sauce

for 4 servings

1 bunch (500 g) fresh green asparagus
2 shallots
200 ml cream
250 ml vegetable stock
100 g freshly grated Parmesan cheese
2 egg yolks
250 g linguine or other dry noodles of your choice
50 g butter and freshly grated Parmesa chips for serving as desired (also with the peeler planed from the piece)
olive oil for frying sea salt, freshly ground black pepper, fresh grated nutmeg

Wash the asparagus well, cut off the ends and the Carefully polish the bars lengthwise into thin strips using a peeler.The sauce must not be boiled because the egg otherwise clots. If I set my induction field to 80 ° C, it will be perfect.
Then set the temperature to the lowest level and keep the sauce warm until it is served with occasional stirring.

The pasta according to the package instructions Boil al dente in boiling salted water. Meanwhile, melt the butter in a large pan at medium temperature and add the asparagus slices. Take about 100 ml of the noodle water and add it to the pan.
Now fry the asparagus for a few minutes until it is cooked.

In the meantime, drain the linguine and add it to the pan. Mix asparagus and pasta well, then turn off the heat ..
Distribute the pasta on four plates. Whisk the Parmesan sauce again with the whisk and spread evenly over it.
Sprinkle the parmesan shavings over it, sprinkle the pasta with freshly ground pepper and serve immediately.

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