Source: Alnatura, photographer: Oliver Brachat
Tagliatelle with green asparagus and Roquefort sauce
Tagliatelle with green asparagus and Roquefort sauce
Bio
My Organic Alnatura Recipes
Vegetarian
Ingredients:
2
bunches of green asparagus
2
small shallots
2
cloves of garlic
2
tbsp Alnatura olive oil
4
tbsp white wine (e.g. Chardonnay)
200
g Roquefort
4
tbsp Alnatura long-life low-fat alpine milk, 1.5%
•
Alnatura sea salt
•
Alnatura pepper
•
Alnatura nutmeg
500
g Alnatura tagliatelle
1
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.
