Ingredients with Measurements:
- 1 pound Teichelmauke pasta
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup grated Gruyere cheese
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking asparagus and making sauce
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add Teichelmauke pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add asparagus and cook until tender, about 5-7 minutes. Remove asparagus from skillet and set aside.
3. In the same skillet, whisk in flour and cook for 1-2 minutes until lightly browned. Gradually whisk in milk and bring to a simmer. Cook for 3-5 minutes, whisking constantly, until sauce has thickened.
4. Add Gruyere cheese to the sauce and stir until melted and smooth. Season with salt and pepper to taste.
5. Add cooked Teichelmauke pasta and asparagus to the skillet with the sauce. Toss until pasta and asparagus are coated in the sauce.
6. Serve hot, garnished with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 480
- Fat: 22g
- Carbohydrates: 47g
- Protein: 23g
- Fiber: 3g
- Sugar: 7g
Substitutions for ingredients:
- Teichelmauke pasta can be substituted with any other pasta of your choice.
- Gruyere cheese can be substituted with Swiss cheese or any other type of cheese that melts well.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sliced mushrooms to the skillet with the asparagus for extra flavor.
- Use different herbs, such as basil or thyme, instead of parsley for garnish.
Tips and tricks:
- Make sure to salt the pasta water generously for added flavor.
- Reserve some pasta water before draining in case the sauce needs to be thinned out.
- Use freshly grated cheese for the best flavor and texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for family-style serving.
Garnishes:
- Chopped parsley or other fresh herbs.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Garlic bread or crusty bread for dipping in the sauce.
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or pasta water to thin it out.
- If the sauce is too thin, cook for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the pasta and asparagus to the recommended temperatures to ensure they are safe to eat.
Food history:
- Teichelmauke is a type of German pasta made from potatoes and flour.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main dish for dinner or as a side dish for a larger meal.
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