/ 330 g
Healthy eggs are the basis for high quality pasta. Chef Erich Gruber specialises in this craft and produces the egg pasta for "Eggerhof". The ingredients are selected with the utmost care and are mainly used from free-range, non-genetically modified eggs. Dyes and additives are not used.
|Cooking||Peel the asparagus, and cut half into small pieces. Boil the tips in salted water with a little sugar and butter until soft. Lightly sauté the chopped asparagus and onion in butter, sprinkle with flour, add a splash of white wine and then pour on water. Leave to simmer for around 15 min., blend to a smooth purée then add salt and pepper to taste. Boil the Pasta in salted water, drain and add to the asparagus sauce. Add the remaining cooked pieces including the tips, stir in a little cold butter and sprinkle with chives to serve.|
|Ingredients||Durum wheat semoli- na, white wine 6%. May contain traces of eggs.|