Today we celebrate the first asparagus recipe of the season!
This recipe has been waiting for over a year to be published. I simply forgot to blog it before the end of the season! Unbelievable… Because the combination of white asparagus, miso and black garlic is just really good! And really easy!!!
Here I tried out the pasta attachment and made the pasta myself, but if you can’t/don’t want to do that, you can also make the recipe with “ready-made” pasta. It tastes just as delicious!
I have never experimented with black (fermented) garlic before, so the outcome of this cooking experiment was very uncertain. However, I find that this special ingredient is very versatile and the taste reminds me a bit of fried onions. In any case, it is an explosion of flavor.
Have you ever tried black garlic? So far I’ve only used it in this recipe. What else should I try with black garlic??? Do you have a good recipe? Then tell me in the comments!
And here comes the delicious recipe for homemade pasta with white asparagus, miso sauce and black garlic. Want even more pasta? Then just take a look here: How about wild garlic pasta or pasta with green asparagus and strawberries?
Homemade pasta with white asparagus, miso sauce and black garlic
Ingredients for about 3 people as a main course:
For the fresh pasta (template and idea: Zorra):
(Recipe for the pasta fresca attachment of the food processor):
150 g semolina (wheat semolina)
150 g spelt semolina
100 g wheat flour type 440
166 g water
10 g olive oil
1 pinch of salt
For the rest of the dish:
500 g white, fresh asparagus
50g butter
1 pinch of sugar
2 heaped tablespoons light miso paste
50 ml cream
Pepper from the mill
Salt
black, fermented garlic (about 3-6 cloves are needed, depending on the intensity desired and the size of the cloves)
Preparation:
For the pasta, first put all the ingredients in a bowl and knead with the dough hook on the food processor. The dough should be slightly sticky and rather crumbly. Cover the dough with a clean kitchen towel and leave to rest at room temperature for half an hour. After this resting time, knead again and leave to rest for another half an hour.
Now put the dough through the pasta press in portions. Then spread it out on a large tray or board and store it. The finished pasta is relatively dry, so I didn’t need any flour for the base and it still didn’t stick. If you want to be on the safe side, you should put a little flour on the surface you are storing.
The pasta can now either be dried and used at a later date or even (as soon as it is completely (!) dried) kept for storage or just stored for a short time until the pasta sauce is ready and then quickly cooked. The cooking time will be a little shorter or longer depending on the degree of dryness – in any case, please only cook until al dente in heavily salted, boiling water. However, since this is fresh pasta, the cooking time is generally quite short. Simply throw a test pasta into the water and test it!
Now prepare the sauce: Wash and peel the asparagus and remove any woody ends. Cut the stalks into bite-sized pieces. Heat a sufficiently large (coated) pan and fry the asparagus stalks very quickly and hot so that they really get a roasted aroma. Sprinkle sugar over them. Reduce the heat and now add the butter. Melt over medium heat so that it browns and turns into nut butter. This takes a few minutes. Then add the miso paste, salt and pepper and deglaze with cream. Stir everything well. Pour a few ladles of the pasta water into the sauce and stir again.
Peel the black garlic and cut into thin slices.
Now add the cooked and drained pasta to the asparagus pan and mix everything well. Sprinkle with the garlic slices and serve immediately.
Bon appetit!
