Carinthian Asparagus Noodles with Brown Butter and Shaved Parmesan Cheese

Prepare a medium dough with flour, salt, eggs and a little water. Shape the dough into a ball, cover with plastic wrap and let rest. Meanwhile, for the filling, toast the breadcrumbs in hot olive oil. Remove from heat. Finely chop garlic, parsley and cooked asparagus and add everything. Add the strained potatoes and egg yolks and season with salt and pepper. Now roll out the dough thinly on a floured work surface and brush a wide strip with beaten egg. Place the filling in nut-sized heaps, fold the dough over it, press it down and cut it out in the shape of a half moon. Press the edges with the tines of a fork or crimp them with your fingers. In a pot, bring salted water to a boil, drop in pasta and cook for 10-12 minutes. Lift out, drain and arrange on preheated plates. Top with lightly browned butter and sprinkle with freshly shaved Parmesan.

Preparation Tip:

To avoid the garlic possibly drowning out the delicate asparagus flavor, you can also poach it briefly in hot water before using.

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