Asparagus & Fusilli Gratin

Cook the fusilli in salted boiling water until al dente. Break off the woody ends of the asparagus and cut into 3-4 cm pieces. Chop the spring onions into rings. Brown both the asparagus and the onions in the hot oil. Pour in the stock, cover, and cook for 5-7 minutes; they should still be crunchy. Pour off the liquid and mix well with the Emmentaler AOP, basil pesto and quark. Season with salt and pepper to taste.

Mix the drained pasta, asparagus and Emmentaler mixture together and place in a gratin dish. Scatter the pine nuts over the top. Bake in the middle of the hot oven at 200 °C for approx. 25 minutes.