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Purple Lemon Asparagus Recipe

Lemon-Parmesan Pasta with Purple Asparagus
2
servings
30
Minutes

Easy

Ingredients

  • 400g purple asparagus
  • 250ml vegetable broth
  • 150g konjac noodles
  • 50g Parmesan cheese
  • 1 Egg
  • 10ml olive oil for frying
  • 1 organic lemon
  • 1 clove of garlic
  • Pepper
  • Parsley

Instructions

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1
Cook the konjac pasta in salted water until al dente, drain and set aside.
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2
Peel the garlic and finely chop it. Fry in oil in a pan until lightly browned, then deglaze with vegetable broth and season with lemon juice.
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3
Wash the asparagus, trim the ends, and cut into bite-sized pieces.
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4
Add the asparagus to the vegetable broth and steam with the lid on until al dente.
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5
Grate the Parmesan. Then mix it in a bowl with an egg and lemon zest.
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6
Add this mixture to the konjac pasta in the pan, combine well, and stir until the egg is set.
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7
Finally, serve the pasta with fresh parsley and Parmesan and enjoy.

Average values per portion

Energy (kJ)
1053
Energy (kcal)
252
Fat
10g
Carbs
9g
Fiber
29g
Protein
16g
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