Asparagus pasta with chervil

This no-fuss pasta dish has lots of healthy vegetables. It is a one-pot dish, if you do not add the bacon bits on top. But it adds a little bit more depth and crunch to it, so it is worth using a second pan.

Ingredients: (4P)

  • 500 g green asparagus
  • 1 handful of chervil
  • 100 g shallots
  • 30 g pine nuts
  • 1 tbsp. butter
  • 800 ml vegetable stock
  • 200 g frozen peas
  • 250 g pasta
  • 150 g cream
  • 100 g Parmesan, (shaved)

OPTIONAL : 200 g smoked bacon (cubed)


  • Wash the asparagus, remove from woody ends, peel the lower third and cut into small pieces.
    Set the asparagus tips aside.
  • Wash the chervil, shake it dry and chop it roughly.
  • Peel and chop the shallots.
  • Roast the pine nuts golden brown and set aside.
  • Put your bacon in a cold pan and turn on the heat to medium.
    Cook bacon low and slow until really crispy. Bacon cooks best slowly over low heat, so turn your burner on low.
  • In a large saucepan, melt the butter and fry the shallots until translucent.
  • Pour in the vegetable broth and add the peas. Cover and bring to a boil over high heat.
    Put the pasta in the saucepan and cook over medium heat for about 4 minutes.
    Add the asparagus (except for the heads).
    Cook until the pasta is all dente, stirring occasionally at the beginning, more often at the end.
  • Add cream and asparagus tips to the pan, season with salt and pepper. Allow it to cook for one or two minutes.
  • If the mixture is too dry, add a little water.
  • Stir the chervil into the pasta and spread the pasta on a plate.
  • Sprinkle with rusted pine nuts and Parmesan shavings (and the bacon bits) and serve immediately.

asparagus pasta with chervil