Green Pasta with Asparagus Spears

Try this delicious pasta dish:

Grind the spinach with enough water (about 1-2 liters) in a hand blender in detail, press through a sieve and let the green liquid bubble up. Skim off the resulting foam (so-called spinach mat).

Then knead the spinach mat with flour, semolina, egg yolk, olive oil to a smooth pasta dough. Add a little water if necessary. Wrap the dough in cling film and let it rest for 30 minutes.

Now, using a pasta machine or possibly a pasta walker, roll out narrow sheets of dough (sprinkle flour in between so that nothing sticks) and cut them into wide ribbon noodles.

Peel the bottom end of the asparagus spears. Put the peels in a saucepan with water with 1 tsp. butter, a pinch of salt and sugar and simmer for ten minutes. Now strain the clear soup and make the asparagus spears al dente in it (about 5-6 min), remove and quench when cool.

Cook the green pasta in salted water until al dente, remove, drain and sauté together with the asparagus in a frying pan with 2 tablespoons of butter, season with salt and pepper.

Serve and sprinkle with freshly shaved Parmesan.

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