Doc V's Healthy Kitchen

Although even in the world of ‘fruit and vegetables’ seasons become more and more confusing, I try to cook with  local and thus seasonal products. I surely don’t have to explain how all those winter ingredients influence our intestinal motility and flatulence🙃 and how welcome this Friday evening’s meal is : tagliatelle with oven baked green asparagus and a creamy/cheesy anchovy sauce.

For 2p, buy 500 grams of local green asparagus. Remove the hard end parts manually. Rinse. Chop into smaller pieces. Set the asparagus points aside. Put the rest in an oven dish. Chop the usual 4 garlic cloves, 1 red onion and 1 red chili pepper. Add to the oven dish. Add the zeste of 1 untreated lemon, 2 teaspoons of dried basil and 1 small can of anchovies. Mix.

Bake in the oven at 200°. Stir now and again. Add the asparagus points and 30 grams of almond flakes after 20 minutes. Bake for another 10 minutes. Add 125 ml of light cream. Put back in the oven. Stop the oven.

Boil 250 grams of fresh tagliatelle al dente  in boiling salted water. Drain and keep some of the cooking water.

Grate 40 grams of parmesan. Mix the tagliatelle with the cheese and the ovenbaked ingredients. Add some of the cooking water if needed. Pour back in the oven dish. Season with pepper and salt. Finish with fresh parsley.

Happy women’s day 💓.