Tagliatellesalat with asparagus pear and gorgonzola dressing Recipe
Recipe Ingredients for Tagliatellesalat with asparagus pear and gorgonzola dressing
| Amount | Ingredient |
|---|---|
| 240 g | Tagliatelle |
| some | Salt |
| 125 grams | Gorgonzola Cremosa |
| 125 grams | Creme fraiche |
| 125 grams | Vegetable stock (or even cooked in the glass), no powder! |
| some | Pepper, black, broken |
| 1 large | Pear |
| 400 grams | Asparagus |
| 12 St | Walnut halves |
| 1 Kn | Fennel |
Tagliatellesalat with asparagus pear and gorgonzola dressing Recipe Directions
Pasta in abundant salted water until al dente, drain and rinse off shortly. Allow to cool.
Cheese with sour cream, milk, mix salt and pepper and fold into the noodles.
Clean Cut asparagus into bite-size pieces and cook in salt water for 5 minutes. Drain and let cool.
Chop nuts. Clean and slice fennel into thin slivers. Stand together with the asparagus under the salad.
