Pasta dishes are always a good idea!
Liter. Rinse asparagus spears, peel off lower third, cut ends into small pieces. Cut spears into 3-4 cm long pieces.
Rinse basil and shake dry. Pluck off leaves. Put some aside for decoration, chop the rest.
Peel eggs, dice and mix with half of the chopped basil.
Melt butter and steam asparagus in it for 8-10 minutes with lid closed. Cook pasta in enough salted water according to package directions until al dente. Drain later.
Stir the whipped cream into the asparagus. Divide the Gorgonzola into crumbles and let them melt in the sauce while stirring. Season asparagus spears with nutmeg, pepper, salt and a little bit of lemon juice. Add remaining chopped basil.
Mix the pasta with the asparagus and arrange on plates. Sprinkle with the egg cubes and bring to the table on the spot.
Decorate with basil.
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