Asparagus Run

Try this delicious pasta dish:

A combination of moderate ingredients – slightly bitter pasta, Emmental cheese, asparagus spears and cooked ham.

The asparagus spears are washed and peeled. Later, remove the woody end and cut the spears into 3 cm long pieces.

Boil the water and season with salt. Cook the asparagus sections, each according to the diameter, for 7-10 minutes until al dente. Drain the asparagus and keep the asparagus broth. Allow the asparagus to drain well and then set aside. Make the tagliatelle in salted water according to directions until tender but still al dente. Drain and on the spot, while still in the colander, fold in 2 Tbs. of butter to keep the noodles from sticking together. Drain the pasta well. Dilute the sour cream with 3-4 tablespoons of asparagus broth. Cut the ham and grate the cheese. Cut the chives into rolls.

Butter a large gratin dish and put half of the pasta, half of the asparagus, half of the ham, the diluted sour cream, the chive rolls and 1/3 of the Emmentaler. Season with salt, pepper and, to taste, a pinch of freshly grated nutmeg. Layer a second layer on top in the same order. Finish with the remaining two-thirds of the Emmentaler. Bake in the heated oven at 180 degrees (convection oven 170 degrees ) for 20 to 30 minutes until crispy brown. The casserole is ready when it bubbles at the edges.

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