Summary

Ingredients

• 250 g mascarpone or cream cheese
• 1 kg asparagus, white and / or green
• 250 g spahetti
• Salt water
• 1 clove garlic
• 1 tablespoon olive oil
• salt and pepper
• possibly parmesan

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Instructions

1. First peel the asparagus and cut into pieces approx. 2 cm long. Cook the asparagus spears in salted water until they are firm to the bite, i.e. not too soft!
2. Peel and finely chop the garlic and sauté in olive oil. Drain the asparagus and add to the pan with the garlic.
3. Cook the pasta in salted water until al dente and drain, collecting some pasta water.
4. Add the mascarpone to the asparagus, let it melt and fold in the spaghetti. Season to taste with salt and pepper.
5. If the sauce is too thick, add a little pasta water. Serve sprinkled with parmesan if you like.