Penne with green asparagus and gorgonzola sauce

Name: penne with green asparagus and gorgonzola sauce
Total time: 30 min
Yield: 4
Ingredients: 50 gram parmesan cheese in flinters; 150 gram gorgonzola; 200 ml whipped cream; 500 gram green asparagus; 300 gram penne

Ingredients

Directions

Boil the penne in a pan with plenty of boiling water with a little salt in a maximum of twelve minutes.
Cut off the woody ends of the asparagus.
Cut the stems into pieces of three cm, keep five cm cups apart.
Cook the asparagus puffs in a pan with plenty of boiling water and a little salt in four minutes al dente.
Boil the asparagus cups in a saucepan with plenty of boiling water with a little salt in three minutes al dente.
Drain the pasta, collect some of the moisture.
Cut the blue cheese into pieces.
Stir in the whipped cream, cheese and, if necessary, a dash of pasta coffeemant through the penne.
Heat this with gentle heat until the pasta is covered with a creamy sauce.
Drain the asparagus pieces and also the asparagus cups.
Stir the asparagus steaks through the pasta and warm for a while.
Spoon the penne with sauce and asparagus into warm pasta plates and place the asparagus cups in the middle.
Garnish with flinters of Parmesan cheese.