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Recipe by Emporion
Fettuccine with Asparagus is a first course of Italian origin. Tradition has it that it is prepared with fettuccine pasta, fresh asparagus, milk, stock cube, butter, flour, olive oil, and salt. The result is a creamy and delicate dish, perfect for true lovers of Italian cuisine.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Cook the cleaned asparagus tied in bunches for 20 minutes and set aside the cooking water
Step 2 of 4: Blend the asparagus, combine them with the milk and stock cube, and let simmer over low heat for 2 minutes, then add the butter kneaded with the flour
Step 3 of 4: Pour the oil into the asparagus cooking water and cook the pasta in it
Step 4 of 4: Drain it, season with the asparagus cream, flavor with pepper, and serve
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In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving304 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,802 kJ431 kcal | 594 kJ142 kcal |
| Fat | 18.76 g | 6.18 g |
| of which saturated fatty acids | 8.5 g | 2.8 g |
| Carbohydrates | 46.95 g | 15.47 g |
| of which sugars | 8.98 g | 2.96 g |
| Fibre | 5.07 g | 1.67 g |
| Protein | 17.27 g | 5.69 g |
| Salt | 0.46 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
