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Ingredients
- 310 g plain flour
- 3 medium eggs
- 150 g whole milk
- 70 g sunflower oil
- 360 g water, plus extra for boiling
- 1 ½ tsp fine sea salt, plus 1 Tbsp
- 250 g asparagus, cut in diagonal pieces (3 cm)
- 30 g pine nuts
-
20
g wild garlic leaves, coarsely chopped
or 20 g fresh chives, coarsely chopped - 100 g onion, quartered
-
1
heaped tsp vegetable stock paste, homemade
or 1 cube vegetable stock cube (for 0.5 l), crumbled - ¼ tsp ground black pepper
- 200 g double cream
- 200 g red pepper, deseeded, cut in pieces (2 cm)
- Nutrition
- per 1 portion
- Calories
- 3273.4 kJ / 782.4 kcal
- Protein
- 19.1 g
- Carbohydrates
- 71.7 g
- Fat
- 47.8 g
- Saturated Fat
- 15.8 g
- Fibre
- 5.3 g
- Sodium
- 2728.5 mg
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