Mafaldine in Creamy White Asparagus Sauce

Name: Mafaldine in Creamy White Asparagus Sauce with hot smoked salmon, Parmigiano Reggiano & parsley
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 500 g White asparagus; 50 g Herbed cream cheese; 40 g Parmigiano Reggiano DOP; 180 g Mafaldine; 10 g Fresh flat leaf parsley; 150 g Hot smoked salmon flakes; 1 tablespoon [Plant-based] butter; 1 tablespoon Flour; to taste Salt and pepper

with hot smoked salmon, Parmigiano Reggiano & parsley

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There is a special ingredient in your box! White asparagus, also known as white gold, is back in season. This vegetable grows underground, so it keeps its light colour.

Tags:

Special Ingredient

•High Protein

Allergens:

Melk (inclusief lactose)

•Tarwe

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

250 g

White asparagus

25 g

Herbed cream cheese

(Contains: Melk (inclusief lactose))

20 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

90 g

Mafaldine

(Contains: Tarwe May be present: Ei, Soja)

5 g

Fresh flat leaf parsley

(May be present: Selderij)

75 g

Hot smoked salmon flakes

(Contains: Vis)

Not included in your delivery

½ tablespoon

[Plant-based] butter

½ tablespoon

Flour

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3166 kJ

Calories757 kcal

Fat30.9 g

Saturated Fat14.7 g

Carbohydrate77.8 g

Sugar4.6 g

Dietary Fiber6.8 g

Protein38.9 g

Salt1.4 g

Potassium500 mg

Calcium50 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Large Pan

•Whisk

•Casserole

Cooking Steps

Boil plenty of water in a large pot or saucepan for the asparagus.
Cut off 2cm from the base of the asparagus and discard, then peel the asparagus but leave the tips intact.
Cut the asparagus spears into fifths.
Boil for 7 - 10 minutes or until done (see Tip).

Tip: the cooking time depends on how thick the asparagus is. Check it and boil for more or less time as needed.

Finely chop the parsley and grate the Parmigiano Reggiano in the meantime.
When the asparagus is done, remove it from the pan and set aside.
Reserve 100ml cooking liquid per person, then add a pinch of salt to the pan and bring back up to the boil.
Cook the mafaldine for 7 - 9 minutes, then reserve some of the pasta water before draining and setting aside.

Melt the butter in a deep frying pan over medium-high heat, then whisk in the flour.
Whisk in a third of the reserved cooking liquid from the asparagus.
Repeat twice more with the rest of the cooking liquid so as to make a smooth sauce. Bring to the boil and allow to reduce for 1 - 2 minutes.
Turn off the heat, then stir in the cream cheese, the asparagus and half of the Parmigiano Reggiano.

Add the mafaldine to the sauce, along with some pasta water as needed. Toss well to combine, seasoning to taste with salt and pepper.
Serve the creamy mafaldine on plates and top with the hot smoked salmon flakes.
Garnish with the parsley and the rest of the Parmigiano Reggiano.