Tagliatelle with green asparagus and Roquefort sauce

Tagliatelle with green asparagus and Roquefort sauce

My Organic Alnatura Recipes
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Source: Alnatura, photographer: Oliver Brachat


bunches of green asparagus
small shallots
cloves of garlic
tbsp Alnatura olive oil
tbsp white wine (e.g. Chardonnay)
g Roquefort
tbsp Alnatura long-life low-fat alpine milk, 1.5%
Alnatura sea salt
Alnatura pepper
Alnatura nutmeg
g Alnatura tagliatelle
g of fresh sage

Peel the bottom third of the asparagus and cut off the woody ends.

Peel the shallots and garlic, chop finely and fry in the oil until translucent. Deglaze with white wine.

Cut the Roquefort into chunks (reserve about 2 tbsp for a garnish) and heat in a pan with the milk, stirring, until the cheese has melted.

Season with salt, pepper and nutmeg.

Cook the tagliatelle in boiling salted water until al dente and drain.

Meanwhile, bring a large pan of salted water to the boil and cook the asparagus for about 6-8 minutes until just soft. Cut the sage leaves into strips.

Arrange the tagliatelle and asparagus on plates and pour over the Roquefort sauce. Garnish with the sage and the rest of the Roquefort.

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