Asparagus & Fusilli Gratin

  • 45 minutes
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  • vegetarian

Ingredients for 4 Portions

250 g fusilli or other pasta
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
2 tbs pine nuts

Star of the dish
Emmentaler AOP specialities

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


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  • 25 minutes
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  • lactose-free, 
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