Have you ever thought that pasta can also be cooked in milk? Some people have known this since childhood, so you are probably drooling already. This is a trick that achieves a really creamy result without excessive effort or cream application. So, for example, really wonderful young mussels are cooked, to which hazelnuts with ground caramel and cinnamon are added at the end … Before we even dreamed about it: in this part of the year a vegetable version with asparagus and lemon would be better suited, and use the same trick.
Tip: As a side dish, go with roasted salmon.
- butter spoon
- 350 g of spaghetti
- 500ml chicken soup base (or soup cube and 500ml water)
- 500 ml of milk
- A bunch of asparagus (reserve some for serving)
- 2 lemons
- Salt and Pepper
- Parmesan cheese
1. Fry the peel of two lemons in butter. Sprinkle with chicken broth and milk and bring to a boil.
Remove the woody part of the asparagus and cut it in half lengthwise. What a tip we can save for decoration.
2. Shake the spaghetti and asparagus in the boiling base and mix well. Cook for 10 to 12 minutes, stirring occasionally. Because of the milk, the pasta will take about a minute longer than indicated on the package to cook properly.
3. When ready, the liquid turns into a silky sauce that surrounds it. (Don’t wait until you’re at the bottom of the plate, because there will be plenty of dry food on the table.)
4. Remove the mixture from the heat and add a generous handful of Parmesan cheese and a squeeze of lemon juice. First, let’s try and only at this point decide if we want more acidity. (If you used a homemade soup base, you will need to add salt, but if you cooked with a soup cube, it will probably be salty enough. Don’t forget the pepper.)
5. Serve in pretty plates and garnish with asparagus heads and thin lemon slices.
We also recommend: Asparagus: Over 20 Excellent Recipes
Pictures and video: Sonia Ravbar