{"id":632,"date":"2022-06-18T11:19:58","date_gmt":"2022-06-18T09:19:58","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=632"},"modified":"2024-11-18T10:27:27","modified_gmt":"2024-11-18T09:27:27","slug":"pasta-med-groenne-asparges-og-svampe","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/pasta-med-groenne-asparges-og-svampe\/","title":{"rendered":"Pasta with green asparagus and mushrooms"},"content":{"rendered":"

Fresh asparagus season should be fully utilised! This recipe for a quick and easy pasta dish is just one of many opportunities to enjoy some of \u2018nature's candy\u2019.<\/p>\n\n\n\n

Sinking your teeth into fresh green asparagus that is not overcooked is simply a delight!<\/p><\/blockquote>\n\n\n\n

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Pasta with green asparagus and mushrooms<\/figcaption><\/figure>\n\n\n
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Pasta with green asparagus and mushrooms<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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Green asparagus is pure candy in my opinion. At the same time, they are one of the things that announce spring and early summer. The season is a little longer today than it used to be, as you can also buy imported asparagus. But if you can get them freshly harvested from local farms, it's preferable.<\/span>
<\/div>They're easy to prepare - no peeling, just rinse and cook for a short time in a pan or on the grill.<\/span>
<\/div>I used beef stock - if you want to make it vegetarian, just leave it out.<\/span>
<\/div>And if you want it to be vegan, just use a vegan alternative to cream. There are also vegan alternatives to parmesan<\/span><\/div>\n
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Prep Time <\/span>1<\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>30<\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1<\/span> hr<\/span> 30<\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main course, Italian food, Pasta, Vegetarian<\/span><\/div>
Cuisine <\/span>Italian food<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>2<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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  • 500<\/span> g<\/span> fresh green asparagus<\/span><\/li>
  • 3<\/span> dl<\/span> stock\/broth\/water<\/span><\/li>
  • 250<\/span> g<\/span> mushrooms<\/span> I used oyster mushrooms, use whatever mushrooms you can find<\/span><\/li>
  • 1<\/span> medium-sized onion<\/span><\/li>
  • 2<\/span> cloves of<\/span> garlic<\/span><\/li>
  • 1-2<\/span> tbsp<\/span> oil<\/span> Preferably olive oil<\/span><\/li>
  • \u00bd<\/span> dl<\/span> white wine <\/span> or 1 tbsp white wine vinegar<\/span><\/li>
  • 1<\/span> dl<\/span> cream<\/span> whipping cream or cooking cream<\/span><\/li>
  • 200-250<\/span> g<\/span> pasta<\/span> I used linguine. I would also recommend a broader pasta, such as tagliatelle<\/span><\/li>
  • salt and freshly ground pepper<\/span><\/li>
  • Plenty of<\/span> freshly grated parmesan cheese<\/span><\/li><\/ul><\/div><\/div>\n

    Method
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