Linguine with Green Asparagus

Ingredients

• 500 g linguine
• Salt
• 1 Shallot
• 1 Garlic clove
• 4 tbsp butter
• 1 tbsp flour
• 250 ml vegetable broth
• 100 ml heavy cream
• 3 tbsp grated parmesan
• Pepper (freshly ground)
• 250 g green asparagus
• 1 tbsp Lemon Juice
• grated parmesan for sprinkling

Instructions

1. 1.

   Cook the pasta in a pot of boiling salted water according to package instructions until al dente. Drain and set aside.

2. 2.

   Peel and finely dice the shallot and garlic. In a saucepan, sauté them with 1 tbsp hot butter until translucent. Add the flour and stir briefly, then deglaze with broth and cream; simmer gently for about 5 minutes until thickened. Remove from heat, add 1 tbsp butter and parmesan, blend with an immersion blender, and season with salt and pepper.

3. 3.

   Trim the lower third of the asparagus, cut off woody ends, slice lengthwise into thin strips. In a hot pan with remaining butter, sauté for 2–3 minutes until crisp-tender. Season with salt, lemon juice, and pepper.

4. 4.

   Toss the pasta with the sauce, plate it, pour the green asparagus over the top, and sprinkle with grated parmesan before serving.