Summary

Ingredients

• 500 g asparaus, white
• 1 teaspoon butter
• 1 teaspoon sugar
• 2 tablespoon olive oil
• 1 piece (s) garlic clove (s), finely sliced
• 200 g pasta
• 200 g crème fraîche
• 1 teaspoon honey
• 1 teaspoon lemon juice
• salt and pepper
• 1 handful basil, freshly cut
• 1 handful wild garlic, finely chopped, alternatively finely chopped garlic
• 3 slices cooked ham, if desired

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Instructions

1. Peel the asparagus, cut off the ends and, depending on the thickness and length, cut the asparagus stalks into three to four parts. Bring salted water with sugar and butter to the boil in a saucepan and let the thicker end pieces cook for about 5 minutes, then add the thinner pieces and the heads and simmer for another 2-3 minutes.
2. Meanwhile, gently heat 1 - 2 tablespoons of olive oil in a pan and fry a thinly sliced clove of garlic. When the asparagus is barely done, fish out, add to the garlic oil and fry.
3. Put the pasta in the asparagus water and cook in it until al dente.
4. Meanwhile, mix 150-200 g crème fraîche with approx. 1 teaspoon honey and a teaspoon lemon juice and season with salt and pepper. Mix in the basil and wild garlic. The whole thing should taste piquant, sweet and sour.
5. When the pasta is cooked, drain it, add to the asparagus in the pan and mix well. If available and desired, cut two or three slices of cooked ham into strips and add to them.
6. Divide between two plates and spread the crème fraîche mixture on top. There is no sauce in the traditional sense, but pasta and asparagus are coated with a cream.
7. You can save yourself the peeling of green asparagus, and instead of wild garlic you can only work with garlic, also with fresh, young garlic.