Zucchini & creamy goat cheese sauce with white asparagus pieces

Asparagus in the fridge, too? The asparagus season simply drives us all to buy lots of asparagus. Healthy, tasty and now available at every corner. And because the stand seller was once again so nice, you immediately feel like buying 1 kilo more. Well, the asparagus doesn't last forever in the fridge either and slowly the figure is already suffering from the potatoes & the fat hollandaise? Perhaps you have already discovered our avocado variant of the sauce Hollandaise on Instyle Germany? It is 1. easier to prepare and 2. much healthier than its fat original. Here again the link to the recipe > HERE
But now to an even easier recipe with asparagus : 
ZUCCHINI / GOAT CHEESE / SOY CREAM / WHITE ASPARAGUS

Ingredients (for 3 pers.)

2 zucchini
8 white asparagus spears
1 teaspoon raw cane sugar & 1/2 teaspoon salt (cook to asparagus)
1 tbsp pine nuts
2 tbsp soy cream
150 g fresh goat cheese
2 Msp. nutmeg
1 clove of garlic
1 tbsp rapeseed oil
Taifun Blackforest Tofu (smoked tofu)
2 small shallots
salt & pepper

Preparation

1. Peel the asparagus and cook in sugar & salt for 15 minutes.
2. Grate the zucchini with a spaghetti-shaped spiral cutter. 
3. Roast the pine nuts.
4. Boil the courgette spaghetti in lightly salted water for 2 minutes.
5. Finely chop the garlic clove and shallots.
6. Heat 1 tablespoon rapeseed oil in a pan and fry the shallots and garlic until translucent. 
7. Cut the asparagus and tofu into small pieces and add to the pan. Add the goat cheese, soy cream and nutmeg. Season with salt and pepper.
8. Add the spaghetti to the pan and mix everything. Garnish with pine nuts.
9. Bon Epi-tit <3 !