Even though the temperatures suggest something different: May has officially begun! And what does this time of year mean from the culinary point of view? Correct: Asparagus in abundance!
Whether green or white: asparagus is anything but boring. Especially green asparagus can be prepared in a variety of ways: roasted in the oven, fried with a little olive oil in the pan or cooked. Together with peas, creamy burratta and spicy prosciutto, they are an unbeatable combination.
Asparagus is generally one of the most delicate vegetables. You need to treat this vegetable carefully, lovingly and consume them as fresh as possible. First-class white asparagus can be easily recognized by the closed heads, uniform growth and a diameter of approx. 1.5 centimeters. Green asparagus is slightly thinner, so it does not need to be peeled before preparation.
If you buy asparagus fresh and then wrap them in a damp cloth, you can keep them in the refrigerator for about three days. Peeled (!) it can even be frozen and thawed in the freezer without any problems. However, they taste best fresh from the market of course.
The recipe for this incredibly tasty pasta has emerged from a spontaneous inspiration. I had a few asparagus sticks, a small bowl of peas from the previous day and very tasty burratta and prosciutto bought at the market. Then this pasta came out… and it was SO good that it will definitely be included in our family repertoire.
For the vegetarians among you: you can also omit the prosciutto of course. Tastes just as good!
So, without any further ado – here is the recipe! Have fun with it!!
Spring pasta with green asparagus, peas and burratta
Zutaten / Ingredients
- 500 g pasta
- 500 g green asparagus
- 300 g peas frozen
- 3 eggs
- 1/2 bunch parsley
- 1/2 bunch basil
- 100 ml heavy cream
- 100 g parmesan grated
- 1 burratta
- 3-4 slices of prosciutto
- 1 tbsp butter
- salt, pepper
Anleitung / Instructions
- Wash the asparagus well, dry it gently and cut it into 1 cm pieces. If you use fresh peas, remove the peas from the peel; if frozen, simply thaw them.
- Wash parsley and basil leaves and chop them into small pieces.
- Mix the eggs, cream, parsley, basil together with the Parmesan cheese and season well with salt and pepper.
- Put water for the pasta in a large pot, add some salt and cook the pasta al dente.
- Fry the asparagus and the peas together with one tablespoon of butter in a frying pan for about 5-6 minutes and set aside.
- Once the pasta is ready, pour them over with the prepared sauce and stir well and evenly for 2-3 minutes. Add the vegetables.
- Put everything in a bowl and serve with the burratta and the prosciutto. Sprinkle with some basil leaves, salt, pepper and with a little olive oil. Serve warm immediately - Bon Appetit!