Spring pasta with green asparagus, quail eggs and Cranberry Cheese Crumbles.


20 min.

4 personenpersons


500 grams pasta
1 piece
200 grams green asparagus
8 pieces quail eggs
2 large tomatoes
150 ml dry white wine
150 grams crème fraiche
50 grams chopped chives
1 garlic clove
100 grams Cheese Crumbles Honey


Cook the pasta in boiling water for 8 minutes.

Take the quail eggs and cook them until tender in 4 minutes boiling water.

Let the eggs scare in cold water and peel them.

Wash the vegetables and clean them.

Cut the carrtos into small strips, the tomato into small cubes and the asparagus in small discs.

Chop the garlic finely.

Take a baking pan and heat it with a drizzle of olive oil. Add the garlic and the chopped vegetables. Stir fry the vegetables  for 2 minutes in the pan.

Deglaze with dry white wine. Season to taste with salt and pepper.

Drain the pasta after 8 minutes cooking.

Add the pasta to the fried vegetables.

Mix the crème fraiche with the chopped chives. Add it to the pasta.

Make off with the Cheese Crumbles Cranberry and the cooked quail eggs.

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