Asparagus & Fusilli Gratin

Ingredients

Ingredients for 4 servings

250 g fusilli or other pasta
salt
750 g green asparagus
1 bunch spring onions
1 tbs olive oil
100 ml vegetable stock
150 g Emmentaler AOP, grated
3-5 tbs basil or wild garlic pesto
150 g quark
pepper
2 tbs pine nuts

Star of the dish

Emmentaler AOP specialities

Preparation

Cook the fusilli in salted boiling water until al dente. Break off the woody ends of the asparagus and cut into 3-4 cm pieces. Chop the spring onions into rings. Brown both the asparagus and the onions in the hot oil. Pour in the stock, cover, and cook for 5-7 minutes; they should still be crunchy. Pour off the liquid and mix well with the Emmentaler AOP, basil pesto and quark. Season with salt and pepper to taste.

Mix the drained pasta, asparagus and Emmentaler mixture together and place in a gratin dish. Scatter the pine nuts over the top. Bake in the middle of the hot oven at 200 °C for approx. 25 minutes.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

MORE INSPIRATION
TO COOK

MORE RECIPE IDEAS

Main course

Asparagus & Fusilli Gratin

Ingredients for 4 servings

MORE RECIPE IDEAS

Gnocchi with cicorino and Emmentaler AOP

Chili with Emmentaler AOP

Apple and red cabbage salad with Emmentaler AOP

Suche

Schnelleinstieg

Search

Quick access