Pasta mit Spargel und Sahnesauce

Ingredients

• 350 g asparagus (white and green)
• 1 untreated lemon
• 1 Garlic clove
• 1 Shallot
• 400 g tagliatelle
• Salt
• 2 tbsp olive oil
• 0.5 tbsp sugar
• 200 ml whipping cream
• 1 splash prosecco

Instructions

1. 1.

   Wash both types of asparagus, drain, trim woody ends and peel the white asparagus all around. Slice the stalks into thin rounds with a mandoline.

2. 2.

   Rinse lemon hot, pat dry and zest the peel. Squeeze out the juice. Peel garlic and shallot and finely chop both.

3. 3.

   Cook pasta in boiling salted water al dente. Add asparagus in last 2 minutes and cook together.

4. 4.

   Sauté garlic and shallot in a pan with hot oil for 2-3 minutes over low heat. Sprinkle sugar on top and let melt. Deglaze with lemon juice, pour in cream, simmer gently for about 5 minutes. Remove from heat, add prosecco, briefly warm, season with salt and pepper, then blend.

5. 5.

   Drain pasta with asparagus, let drain, plate. Add three dollops of crumbly cream cheese to each serving, drizzle sauce, sprinkle lemon zest.

6. 6.

   Serve garnished with oregano and red paprika cubes as desired.