Pasta with Two Kinds of Asparagus

Ingredients

• 400 g band pasta (tagliolini)
• Salt
• 250 g green asparagus
• 250 g white asparagus
• 80 g grated parmesan
• 2 tbsp butter
• 1 tbsp Lemon Juice
• 75 ml vegetable broth
• black pepper (ground fresh)
• 2 tbsp freshly chopped parsley
• 2 tbsp crème fraîche

Instructions

1. 1.

   Cook the tagliolini in plenty of salted water according to package instructions until al dente.

2. 2.

   Wash the asparagus, trim 1 cm off the ends and peel the white asparagus; thinly peel the green asparagus if needed. Slice both types lengthwise into thin strips.

3. 3.

   Heat the butter in a large non‑stick pan and quickly sauté the asparagus. Deglaze with lemon juice and vegetable broth, season with salt and pepper, cover and simmer gently for about 5 minutes.

4. 4.

   Stir in the crème fraîche. Drain the pasta, mix with parsley, and warm through.

5. 5.

   Taste, plate on bowls, and sprinkle with Parmesan before serving.