Pasta with Wild Garlic Sauce and Fried Asparagus

Ingredients

• 700 g white asparagus
• Salt
• 1 bunch of wild garlic
• 400 g spelt tagliatelle
• 1 tbsp Olive Oil
• 1 tbsp butter
• 2 tbsp white wine vinegar
• 50 ml Vegetable broth
• 6 tbsp crème fraîche
• Pepper

Instructions

1. 1.

   Clean, peel, and wash the asparagus. Trim the woody ends and cut the stalks into 4 cm pieces. Blanch in a pot of boiling salted water for about 8 minutes. Drain, shock with cold water, and let drain well.

2. 2.

   Wash the wild garlic, shake off excess moisture, and slice finely. Cook the pasta according to package instructions in a pot of boiling salted water until al dente.

3. 3.

   Heat oil in a pan and fry the asparagus over medium heat for about 8–10 minutes, turning until golden brown all around.

4. 4.

   Meanwhile, melt butter in another pan over medium heat. Add the wild garlic and warm it, then deglaze with vinegar and broth, stirring in crème fraîche. Season with salt and pepper. Drain the pasta, add it to the sauce, toss gently, then fold in the asparagus. Plate and serve immediately.